If you love miso aubergines, but wish you could scale them up into a filling dinner, this is a dish for you. Perfect for a celebratory summer dinner for two and easy to scale up to cater for more guests – just use a really big tray for the vegetables and a second one for as many trout fillets as you need. And if you’d like to veganise the dish, just use big triangles of firm tofu instead of the trout, and cook everything together for half an hour.
