First posted: Jul 15, 2019

Roasted Trout with Sweet Potato and Lemon and Garlic Brown Butter Sauce



Cooks in:        Serves:2

  • 2 medium roast potatoes
  • Salt and freshly ground black pepper
  • 1/2 cup edamame beans
  • 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 put them in an oven-proof dish into your Miele Combi-Oven with the Peeled Potatoes Function selected. 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 on the Salmon Trout Function.

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. In a separate pan, lightly sautée the edamame beans with some salted butter.

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

Share this recipe