Ingredients
Serves 44 x ocean trout fillets, skin on
Salt and pepper
2 large red onions, quartered
2-3 large carrots, any variety eg orange, purple, white
Seasonal vegetables eg pumpkin, radish, asparagus
3 cloves garlic, peeled
2 golden beetroot
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
50g pine nuts
150g spinach leaves or silverbeet
2 tablespoons white balsamic vinegar
Olive oil
Salt
Meredith Dairy Goat's Cheese
Method
4 x ocean trout fillets, skin on
Salt and pepper
2 large red onions, quartered
2-3 large carrots, any variety eg orange, purple, white
Seasonal vegetables eg pumpkin, radish, asparagus
3 cloves garlic, peeled
2 golden beetroot
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
50g pine nuts
150g spinach leaves or silverbeet
2 tablespoons white balsamic vinegar
Olive oil
Salt
Meredith Dairy Goat's Cheese
Method
Chop vegetables in similar sized chunks.
Place onions, carrots, garlic, beets, pumpkin in a bowl and toss with olive oil, salt, rosemary and thyme.
Spread veggies onto a baking sheet (lined with baking paper to avoid sticking) and bake in moderate oven for about 35 - 40 mins.
Toast pine nuts on stove top until browned.
Test veggies for doneness - they should be soft but not mushy!
Toss the roasted vegetables with pine nuts, spinach, Meredith Goat's cheese (with a little oil from the jar) and balsamic vinegar.
Serve with fillet of ocean trout, skin on.
To prepare ocean trout, heat pan on stove top. Season the fish then place it skin side down in the pan to sizzle and crisp skin, approximately 2 minutes. Transfer to oven and roast for approximately 12 minutes on 180˚C.