Smoky BBQ Trout, New Potatoes & Red Cabbage Plate
Smoky BBQ Trout, New Potatoes & Red Cabbage Plate brings American flavour to a plate that delivers 40g of protein for 534 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 140g Trout
- 200g new potatoes
- 80g sweetcorn
- 80g red cabbage
- 30g bbq sauce
- 1 tsp smoked paprika
- 3g garlic
- 10g spring onions
Method
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1
Prep everything first: wash and trim the sweetcorn and red cabbage, then measure out the sauce ingredients.
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2
Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.
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3
Bake the trout fillet at 200°C for 12 minutes until just cooked.
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4
Mix the BBQ sauce with smoked paprika and garlic. Brush over the protein for the last few minutes of cooking so it chars without burning.
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5
Meanwhile, steam or stir-fry the sweetcorn and red cabbage for 3-5 minutes until just tender with a little bite.
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6
Build the plate: new potatoes first, then the veg and trout, spooning over any remaining sauce. Finish with the spring onions.
Tap ingredients and steps to tick them off as you cook.