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Ashleigh Butler

Miso baked trout and sweet potato with winter slaw

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Ingredients Method

Ingredients
  

  • 3 fillets ocean trout cut into thirds (about 500-600 grams)
  • 600 grams sweet potato cut into 3cm discs
  • 1 tbsp miso paste
  • 1 tsp tamari or coconut aminos
  • 1 tsp sesame oil
  • 1/2 lemon juice of
Winter Slaw
  • 1/4 cabbage and/or wombok finely sliced
  • 1 small fennel thinly sliced
  • 2 small radish or daikon thinly sliced
  • 1 carrot cut into thin sticks
  • 1 handful coriander leaves plus extra to garnish
Dressing
  • 1 tsp sesame oil
  • 1/2 lemon juice of
  • salt to taste
  • sesame seeds to garnish

Method
 

  1. Preheat your oven to 200 degrees.
  2. Par boil the sweet potato for about 10 -15 minutes. You want to be able to insert a fork into the potato without it falling apart.
    In a small bowl combine miso, sesame, tamari, 1/2 of the lemon juice and a splash of water. Stir well.
  3. Once the sweet potato is parboiled, allow it to cool a little. Place the trout and sweet potato in an oven-proof dish. Pour the sauce over to coat the sweet potato and fish. You can use clean hands or a spoon.
  4. Place in the oven and bake for about 15-20 minutes. You want the fish to flake apart and the miso sauce to caramelise on the top.
  5. In a salad bow, combine the salad ingredients and dressing and toss well.
  6. Sprinkle the fish with sesame seeds and coriander leaves.
  7. To serve
    BLW- serve as pictured- double check for any bones in the fish
    Baby- mash or puree sweet potato and trout- double-check for bones in the fish.