
Preheat grill to medium. Put a 175g trout fillet on a piece of foil on an oven-proof dish. Squeeze over some lemon juice and grind over black pepper and grill for 5 min each side. Heat through 100g ratatouille (canned or frozen) and serve with the fish and 125g-cooked brown rice (this is half a microwave pack) on the side.