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One-tray baked fish and creamed greens

Jessica Brook
Jessica Brook

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One tray baked fish and creamed greens.
One tray baked fish and creamed greens. James Moffatt

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

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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

  1. 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. 

  2. Step 2

    Place the cavolo nero and trout on top and roast for 25-30 minutes. 

  3. 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.   

  4. Step 4

    Serve the fish sprinkled with crumb, baby basil and mint leaves.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/onetray-baked-fish-and-creamed-greens-20210902-h1yby8.html