Recipe posted on: 14 June 2015

Diabetes Friendly Recipe
Healthy recipe for people with diabetes. Low GI Recipe
Healthy recipe with a low glycemic index. Low fat Recipe
Healthy and delicious low fat recipe. Low carbohydrate Recipe
Healthy and flavoursome recipe low in carbohydrates. Dairy Free Recipe
Dairy free recipe for people with lactose intolerance. Gluten free Recipe
Gluten free recipe for people with gluten intolerance. Vegan Recipe
Healthy and tasty vegan recipe that contains no animal products. Heart Healthy Recipe
Heart healthy recipe to nourish your heart. Vegetarian Recipe
Healthy vegetarian recipe (the recipe may contain dairy or eggs only).

This is a great heart healthy dish which looks very colourful and is very suitable to be served to the family or even at a dinner party. While this recipe is high in fat, it is from the "good fats", the heart healthy omega-3 essential fatty acids.

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 brush 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 uncovered 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.

A great summer dish, but equally it works well in winter. Ensure to get wild ocean trout, as that type of trout is more flavoursome.