Roasted ocean trout with Asian greens
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.