Prosciutto-wrapped ocean trout with roast kumara

title="Prosciutto-wrapped ocean trout with roast kumara"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Prosciutto-wrapped-ocean-trout-with-roast-kumara.jpg" srcset="https://img.taste.com.au/kmTvMdJA/w720-h480-cfill-q80/taste/2016/11/prosciutto-wrapped-ocean-trout-with-roast-kumara-46011-1.jpeg 720w, https://img.taste.com.au/8ovcZWK8/w643-h428-cfill-q90/taste/2016/11/prosciutto-wrapped-ocean-trout-with-roast-kumara-46011-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Prosciutto-wrapped ocean trout with roast kumara"
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(2) Rate it

• 0:25 Prep


• 0:15 Cook


• 
  4 Servings


• Advanced

Coriander sauce is a delicious addition to your cooking repertoire. In this recipe it is a perfect complement to both the roasted sweet potato and the trout.

Featured in
Dinner party recipes, Winter recipes

Ingredients

• 2 kumara (sweet potato), peeled, cut into 2cm cubes


• 1 tablespoon roughly chopped sage leaves


• 1/4 cup (60ml) olive oil


• 4 prosciutto slices


• 4 x 175g skinless ocean trout fillets, pin-boned


• Olive oil spray


• 1/4 cup coriander leaves


• 2 spring onions, trimmed, chopped


• 1 garlic clove, finely chopped


• Juice of 1/2 lemon

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 180C. Toss kumara on a tray with sage, 1 tablespoon oil, salt and pepper. Roast for 10-12 minutes, turning once.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, wrap a slice of prosciutto around the centre of each fish fillet. Heat a heavy-based frypan over high heat. Spray the pan with oil and cook for 2 minutes each side or until prosciutto is slightly browned and crisped. Place fish on kumara and bake for a further 4-5 minutes until cooked through.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  While the fish is cooking, pound the coriander, spring onion, garlic and some salt and pepper with a mortar and pestle (or pulse mixture in a food processor). Stir in lemon juice and remaining oil to form a loose sauce.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Divide the roasted kumara and trout fillets among plates. Serve topped with the coriander sauce.
  
  
  

• High protein


• Low carb


• Lower gi

Nutrition

• 2474 kj

  Energy




• 32g

  Fat Total




• 8g

  Saturated Fat




• 4g

  Fibre




• 44g

  Protein




• 115mg

  Cholesterol




• 689.97mg

  Sodium




• 12g

  Carbs (sugar)




• 29g

  Carbs (total)

All nutrition values are per serve

• Author: Louise Pickford


• Image credit: Ian Wallace


• Publication: delicious.

Source: taste.com.au