Free Healthy Recipe - Roast Ocean Trout with Crispy Parsnips and Potatoes

Dairy free, Low sugar, Wheat Free

A great dish to make in winter or early spring when parsnips and root vegies are in season, and an immensely satisfying family meal.

400 grams sweet potato, thinly sliced
220 grams parsnips, peeled and thinly sliced
2 tbsp olive oil
4 sprigs fresh thyme
4 green onions trimmed and washed
lemon wedges for garnish

Preheat oven to 220 degrees Celsius. Lightly grease baking dish.

Drizzle potatoes and parsnips with 1 tbsp olive oil and spread evenly across baking dish. Bake for about 20 minutes until vegetables begin to soften.
Flip vegetables and continue to cook for a further ten minutes.
Place ocean trout on top of potatoes, add thyme sprigs and green onions, season with salt and pepper and bake for a further 8-10 minutes until ocean trout is cooked. Serve with lemon wedges on the side.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 45 mins
Ready in: 55 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1550 kj
Calories 370 kcal
Fat 18.4 g
Saturated Fat 3.3 g
Total Carbohydrate 19.8 g
Total Protein 26.9 g
Fibre 3.2 g

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