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.

Ingredients

4 120 gram ocean trout fillets

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

salt and ground black pepper

Method

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

Prep Time:	10 mins
Cooking Time:	45 mins
Ready in:	55 mins
Suitable for:
Dinner

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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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