One-tray baked fish and creamed greens

Name: One-tray baked fish and creamed greens
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 1 bunch English spinach, washed; ¼ cup milk; 1 garlic clove; 1 tsp salt flakes; 250g sour cream; 1 tbsp Dijon mustard; 1 bunch cavolo nero, trimmed; 600g side of ocean trout, skin on; ¼ cup extra virgin olive oil; ½ cup panko breadcrumbs; 1 tbsp finely chopped capers; 1 tsp finely grated lemon zest; 1 tbsp finely chopped flat-leaf parsley; baby mint and basil leaves, to serve; lemon wedges to serve

Jessica Brook

December 7, 2021

One tray baked fish and creamed greens. James Moffatt

easyTime:30 mins - 1 hourServes:4

An impressive yet simple trout dish packed with green veg, nutrition and flavour.

Ingredients

1 bunch English spinach, washed
¼ cup milk
1 garlic clove
1 tsp salt flakes
250g sour cream
1 tbsp Dijon mustard
1 bunch cavolo nero, trimmed
600g side of ocean trout, skin on
¼ cup extra virgin olive oil
½ cup panko breadcrumbs
1 tbsp finely chopped capers
1 tsp finely grated lemon zest
1 tbsp finely chopped flat-leaf parsley
baby mint and basil leaves, to serve
lemon wedges to serve

Method

Step 1
Preheat the oven to 220C fan-forced (240C conventional). Place the spinach in a colander. Pour boiling water over the spinach to wilt. Rinse under cold water and squeeze out excess water. Place in a blender with milk and garlic and blend until smooth. Pour into a large, high-sided roasting pan. Add the sour cream and mustard, season and mix to combine.
Step 2
Place the cavolo nero and trout on top and roast for 25-30 minutes.
Step 3
Heat the oil in a medium non-stick frying pan over medium heat. Add the panko, capers, lemon zest and parsley and cook for 2 minutes, or until golden.
Step 4
Serve the fish sprinkled with crumb, baby basil and mint leaves.