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Ingredients
- 8 x portions of ocean trout, (100g. each)
- 4 lrg , waxy potatoes, peeled, steamed and sliced into 4mm. slices
- 1 bn watercress and 400g. spinach virgin extra virgin olive oil sea salt and freshly grnd pepper to taste
- 1/4 c. sea salt, extra
- 1/4 c. good quality vinaigrette
- 2 Tbsp. pesto or possibly sundried tomato paste, to serve
Directions
- Pat the fish dry and rub extra sea salt over the skin. Heat the extra virgin olive oil and cook the fish fillets, skin side down on a very high heat, for 3 min or possibly till crisp. Turn the fish over and cook 2 min more. Meanwhile, rinse the mixed watercress and spinach and place in a large saucepan with a tightly fitting lid for 2 min, or possibly just till wilted. Pour into a large bowl and dress with vinaigrette.
- When the potatoes are cooked and sliced, add in a little virgin extra virgin olive oil and salt to taste while the potatoes are still hot.
- To serve, place 3 or possibly 4 potatoes on each plate, top with a mound of wilted greens and place 2 fish pcs on each plate. Top with pesto or possibly sundried tomato paste if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 105g | |
| Calories 148 | |
| Calories from Fat 136 | 92% |
| Total Fat 15.1g | 19% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 28565mg | 1190% |
| Potassium 66mg | 2% |
| Total Carbs 1.06g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.18g | 0% |
| Protein 2.82g | 5% |
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