| Ocean Trout with Wilted Spinach & Peas | |||||
 |
print this page |  |
email this page | ||
 |
 |
 |
 |
 |
 |
Makes: 4 portions
Preparation Time: 30 mins
Cooking Time: 15 mins
Ingredients
4 ocean trout fillets (180g each), skinned and bones removed
800g orange sweet potatoes, cut into 3cm pieces
500ml chicken stock
1kg peas
Extra virgin, cold pressed olive oil
2 bunches English spinach
Method
1. Place sweet potatoes on an oven tray and brus them with a little olive oil.
2. Roast the sweet potatoes in a medium-hot oven at 200°C for about 30 minutes or until just browned and tender.
3. Add chicken stock to a large saucepan and bring to the boil.
4. Add peas and cook unocovered over medium heat, for about 10 minutes or until they are tender.
5. Mash the peas with a potato masher in the pan until they are coarsely crushed and season with salt and pepper to taste.
6. Brush the skinned side of the ocean trout with olive oil and sprinkle some salt on both sides of the trout.
7. Add the trout to a frying pan over high heat and cook each side for about 5 minutes or until slightly pink in the middle.
8. Meanwhile, place the spinach in a large saucepan and add a 1-2 tablespoon of water.
9. Cook the spinach in a saucepan over medium heat until it has just wilted.
10. Drain and rinse the spinach under cold water and squeeze out the water.
11. Return the spinach to the saucepan, season with salt and pepper to taste and toss over high heat with some olive oil.
12. Spoon wilted spinach in equal portions on the 4 plates.
13. Top with the mushy peas and add the ocean trout on top.
14. Add the roasted sweet potatoes on the side and serve warm.
This is a great dish which looks very colourful and is very suitable to be served at a dinner party.
Nutrition Information (per serving)
| Amount | % Daily Value |
|
| Calories | 819 | 40.1% |
| Calories from fat | 183 | 22.3% |
| Total fat | 20.3 g | 29.6% |
| Saturated fat | 3.5 g | 16.8% |
| Cholesterol | 133 mg | 42.8% |
| Sodium | 567 mg | 23.6% |
| Carbohydrate | 92.8 g | 41.2% |
| Dietary fibre | 21.3 g | 71.0% |
| Sugars | 15.6 g | n/a |
| Protein | 65.3 g | 43.5% |
These are approximate values
