Coriander sauce is a delicious addition to your cooking repertoire. In this recipe it is a perfect complement to both the roasted sweet potato and the trout.
Ingredients
- 2 kumara (sweet potato), peeled, cut into 2cm cubes
- 1 tablespoon roughly chopped sage leaves
- 1/4 cup (60ml) olive oil
- 4 prosciutto slices
- 4 x 175g skinless ocean trout fillets, pin-boned
- Olive oil spray
- 1/4 cup coriander leaves
- 2 spring onions, trimmed, chopped
- 1 garlic clove, finely chopped
- Juice of 1/2 lemon
Method
- Step 1Preheat oven to 180C. Toss kumara on a tray with sage, 1 tablespoon oil, salt and pepper. Roast for 10-12 minutes, turning once.
- Step 2Meanwhile, wrap a slice of prosciutto around the centre of each fish fillet. Heat a heavy-based frypan over high heat. Spray the pan with oil and cook for 2 minutes each side or until prosciutto is slightly browned and crisped. Place fish on kumara and bake for a further 4-5 minutes until cooked through.
- Step 3While the fish is cooking, pound the coriander, spring onion, garlic and some salt and pepper with a mortar and pestle (or pulse mixture in a food processor). Stir in lemon juice and remaining oil to form a loose sauce.
- Step 4Divide the roasted kumara and trout fillets among plates. Serve topped with the coriander sauce.
- High protein
- Low carb
- Lower gi
Nutrition
2474 kj
Energy
32g
Fat Total
8g
Saturated Fat
4g
Fibre
44g
Protein
115mg
Cholesterol
689.97mg
Sodium
12g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: delicious.
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