Serves
4
Prep Time
15 minutes
Cooking Time
25 minutes
Ingredients
- 500g packet frozen I&J Norwegian Trout Fillets - Skin On
- 1 small cauliflower, cut into small florets
- ¼ cup extra virgin olive oil
- 1 tablespoon Moroccan seasoning
- 400g can Edgell Chick Peas, drained
- 2 cups kale leaves, shredded
- 2 tablespoons sultanas
- Finely grated zest and juice of ½ lemon , plus extra wedges, for garnish
- Fresh parsley leaves, for garnish
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Method
STEP 1Place I&J Trout Fillets skin side down on a baking paper lined tray. Coat cauliflower in 1 tablespoon of oil and Moroccan seasoning, place on a separate baking paper lined tray.
STEP 2
Cook cauliflower and trout in a preheated oven at 200°C. After 15 minutes remove cauliflower from oven and set aside. Continue to cook trout for a further 10 minutes if cooking from thawed or 15 minutes if cooking from frozen.
STEP 3
Meanwhile, heat 2 tablespoons oil in a non stick frypan over medium heat. Add Edgell Chick Peas and kale. Cook for 4-5 minutes or until kale wilts. Add sultanas and cook for a further minute until warmed through. Remove from heat, toss in cooked cauliflower, lemon zest and juice. Season to taste. Remove from frypan, set aside and keep warm.
STEP 4
Serve cooked trout with cauliflower mixture, parsley and lemon wedges.
Tips
Make your own spice mix with ¼ teaspoon paprika, ½ teaspoon ground cumin, ½ teaspoon ground coriander.
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