Step 1

Heat the oven to 180C (160C fan)/350F/gas 4.

Step 2

Put the potatoes in a pan of well-salted water and bring to a boil. Cook on a medium-high heat for 10 minutes, until the potatoes are cooked through, then strain through a colander and leave the potatoes to steam dry.

Step 3

Put the roast peppers, garlic, oil, coriander, chilli and a good crack of pepper in a small saucepan and cook, stirring often, on a medium-high heat for 10 minutes, until the peppers have softened and the spices are starting to stick to the pan. Take off the heat and set aside.

Step 4

Lay the trout skin side down in a small roasting tray (20cm x 25cm) and season with an eighth of a teaspoon of salt. Add the potatoes to the tray, then spoon over the pepper mixture. Scatter the lemon slices, capers and olives over the top, then bake for 10 minutes, until the fish is just cooked through.

Step 5

Meanwhile, make the tahini sauce. In a small bowl, whisk the tahini, 60ml cold water and an eighth of a teaspoon of salt.

Step 6

Plate the fish, potatoes and peppers, spoon the sauce over the top, sprinkle on the tarragon and serve.