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Prosciutto-wrapped ocean trout with roast kumara
Prosciutto-wrapped ocean trout with roast kumara
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Elevate your dish with zesty coriander sauce, enhancing the flavors of roasted sweet potato and trout.
Ingredients:
  • 2 kumara (sweet potato), peeled, cut into 2cm cubes
  • 20.00 ml roughly chopped sage leaves
  • 60ml olive oil
  • 4 prosciutto slices
  • 4 x 175g skinless ocean trout fillets, pin-boned
  • Olive oil spray
  • 62.50 ml coriander leaves
  • 2 spring onions, trimmed, chopped
  • 1 garlic clove, finely chopped
  • Juice of 1/2 lemon
Instructions:
  • Preheat the oven to 180C. Combine kumara, sage, 1 tablespoon oil, salt, and pepper on a tray. Roast for 10-12 minutes, flipping halfway through.
  • Wrap a slice of prosciutto around the center of each fish fillet. Heat a heavy-based frypan over high heat, spray with oil, and cook each side for 2 minutes until prosciutto is browned and crisp. Place fish on kumara and bake for 4-5 minutes until cooked through.
  • Prepare a vibrant sauce by crushing coriander, spring onion, garlic, salt, and pepper with a mortar and pestle (or pulse in a food processor). Mix in lemon juice and the rest of the oil until a smooth sauce forms.
  • Plate the roasted kumara and trout fillets, then generously spoon the coriander sauce over the top before serving.

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