200g tenderstem broccoli
1 garlic clove
1 tablespoon rapeseed oil
1 tablespoon reduced sodium soy sauce
2 teaspoons honey
1 teaspoon mustard
2 x 150g trout fillets
2 teaspoons Thai green curry paste
400g tin light coconut milk
100g dried rice noodles
1 teaspoon sesame seeds
handful fresh coriander leaves
salt (optional) and freshly ground black pepper
Preheat the oven to 220°C (425°F), gas mark 7. Cut the broccoli into florets. Trim and slice the courgette. Peel and thinly slice the garlic. Place them all in a roasting tin and toss in the oil. Season with salt (optional) and pepper. Roast for 10 minutes.
Meanwhile, place the soy sauce in a shallow dish with the honey and mustard, then add the trout fillets, turning to coat.
Put the noodles into a heatproof bowl and pour over enough boiling water to cover, then set aside to soak for 10 minutes or according to packet instructions until softened.
Whisk the Thai curry paste into the coconut milk. Remove the vegetables from the oven and toss in the mangetout, then pour over the flavoured coconut milk. Scatter the mange tout on top. Add the trout fillets, skin side up and drizzle over any remaining soy mixture, then sprinkle with the sesame seeds. Bake for 10-12 minutes or until the trout is cooked through and flaking and the vegetables are piping hot.
Transfer the cooked trout fillets to a small plate. Drain the softened noodles into a colander and put into shallow bowls and spoon over the coconut and vegetable mixture. Finish each bowl with a trout fillet and scatter over the coriander to serve.