FreeFrom Baked Trout and Oregano with Green Bean Pasta
This is a very easy but quite ‘impressive’ dish. If you want to make it nightshade free, just leave out the cherry tomatoes; if you want to make it onion free, leave out the leeks!
6 tbsp olive oil
500g / 1lb 2oz gluten/wheat free penne or corkscrews
Heat the oil in a heavy pan, add the leeks, fennel, chicory and oregano and sweat over a low heat for 15-20 minutes. Cut the tomatoes into quarters and add to the pot. Continue to cook slowly, uncovered for a further 15 minutes.
Meanwhile, cook the pasta according to the instructions on the pack.
Serves 6 - per portion
Good Source of: Vitamin B12 & folic acid