First posted: Nov 9, 2018

Roasted Trout with Sweet Potato and Baby Peas, Lemon and Garlic Brown Butter Sauce



Cooks in:        Serves:2

  • 2 medium roast potatoes
  • Salt and freshly ground black pepper
  • 1/2 cup baby peas
  • 2x 200g fresh trout fillets
  • 1 clove garlic
  • 1 Tbsp butter
  • 2 Tbsp olive oil
  • 1 Tbsp lemon
Fresh watercress or micro herbs to serve

What to do

1. Clean and roughly chop your sweet potatoes and cook them until tender in a pot of salted boiling water. For the last minute, add in the peas, then drain set aside.

2. While the potatoes cook, season the trout fillets lightly with salt and pepper, and bake on a non-stick baking tray for 9 minutes or until cooked through.

3. Add your garlic, butter and olive oil and a squeeze of lemon juice to a small saucepan and simmer gently until the butter has melted and started to change colour to a light golden brown.

4. To serve, serve the baby potatoes and peas with a drizzle of the garlic butter and top with fresh watercress and micro herbs.

Photo Credit @Curtis Gallon

Share this recipe