/assets/logos/nzwd.svg
Recipe

Ocean trout with vegetables

Fresh, nutritious and tasty, pan-fried ocean trout is beautiful served with kipfler potatoes and blanched vegetables. This dish is perfect for a mid-week dinner for the family and can be on the table in no time at all.

Jun 29, 2014 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Ocean trout with vegetables
  • 500 gram kipfler potatoes, scrubbed
  • 90 gram margarine
  • 2 clove garlic, crushed
  • 2 tablespoon chopped chives
  • 1/2 lemon, juice
  • 4 120g skinless ocean trout fillets
  • 250 gram punnet grape tomatoes
  • 150 gram green beans, trimmed, blanched
  • 1 bunch broccolini, trimmed, blanched
  • 2 tablespoon flaked almonds, lightly toasted

Method

Ocean trout with vegetables
  • 1
    Place potatoes in a large saucepan of water. Bring to boil. Simmer, partially covered, 10-15 minutes, until just tender. Drain and return to pan. Add 3 tablespoons of the margarine, garlic, chives and lemon juice.
  • 2
    Heat remaining margarine in a large frying pan on high. Cook fish fillets 3-4 minutes each side, until golden and cooked to taste. Cook tomatoes in the same pan for 2-3 minutes, until they start to soften.
  • 3
    Serve fish with potatoes, tomatoes, beans and broocolini. Drizzle with pan juices and sprinkle with almonds.

Notes

You could use salmon fillets instead of ocean trout, if preferred.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg