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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.
- 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
- Place sweet potatoes on an oven tray and brush them with a little olive oil.
- Roast the sweet potatoes in a medium-hot oven at 200°C for about 30 minutes or until just browned and tender.
- Add chicken stock to a large saucepan and bring to the boil.
- Add peas and cook uncovered over medium heat, for about 10 minutes or until they are tender.
- Mash the peas with a potato masher in the pan until they are coarsely crushed and season with salt and pepper to taste.
- Brush the skinned side of the ocean trout with olive oil and sprinkle some salt on both sides of the trout.
- 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.
- Meanwhile, place the spinach in a large saucepan and add a 1-2 tablespoon of water.
- Cook the spinach in a saucepan over medium heat until it has just wilted.
- Drain and rinse the spinach under cold water and squeeze out the water.
- Return the spinach to the saucepan, season with salt and pepper to taste and toss over high heat with some olive oil.
- Spoon wilted spinach in equal portions on the 4 plates.
- Top with the mushy peas and add the ocean trout on top.
- 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.Advertisement
|Nutrition Information||Amount||% Daily
|Calories from fat||183||22.3%|
|Total fat||20.3 g||29.6%|
|Saturated fat||3.5 g||16.8%|
|Dietary fibre||21.3 g||71.0%|
These are approximate values.
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