Fish Easy Main

Prosciutto-wrapped ocean trout with roast sweet potato

Name: Prosciutto-wrapped ocean trout with roast sweet potato
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 2 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

Rate now

25m

15m

Prosciutto-wrapped ocean trout with roast kumara

Jump to recipe

by Louise Pickford

Food stylist and author

Oct 03, 2015

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.

2 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

1.

Preheat oven to 180C. Toss sweet potato on a tray with sage, 1 tablespoon oil, salt and pepper. Roast for 10-12 minutes, turning once.
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 sweet potato and bake for a further 4-5 minutes until cooked through.
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.
4.

Divide the roasted sweet potato and trout fillets among plates. Serve topped with the coriander sauce.