Roasted ocean trout with Asian greens

The Australian Women's Weekly - - Healthy Meals -

SERVES 2 PREP AND COOK TIME 25 MINUTES

2 x 200g ocean trout fil­lets

6 kaf­fir lime leaves

2 tea­spoons finely chopped fresh lemon grass

½ tea­spoon sesame oil

250g baby buk choy, halved

6 green onions (green shal­lots), trimmed 1 tea­spoon light soy sauce

2 ta­ble­spoons sweet chilli sauce

1 ½ ta­ble­spoons lime juice

1 Pre­heat oven to 180°C (160°C fan­forced).

2 Place fish fil­lets on a 30cm x 30cm piece of bak­ing pa­per; top with lime leaves and lemon grass. Gather pa­per at top and fold sides and top into pleats to form a par­cel. Place on bak­ing tray. Bake about 8 minutes or un­til cooked as you like.

3 Just be­fore serv­ing, heat oil in a wok; stir-fry buk choy, onion and soy sauce, over medium heat, un­til veg­eta­bles just wilt.

4 Driz­zle com­bined sweet chilli sauce and juice over fish; serve with veg­eta­bles, and a squeeze of lime, if you like. Nutri­tional count per serv­ing: 9.2g to­tal fat (2g sat­u­rated fat); 1212kJ (290 cal); 10.1g car­bo­hy­drate; 40.6g pro­tein;

1.7g fi­bre.

Roasted ocean trout with Asian greens

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