Coriander sauce is a delicious addition to your cooking repertoire. In this recipe it is a perfect complement to both the roasted sweet potato and the trout.
- Preheat oven to 180C. Toss kumara on a tray with sage, 1 tablespoon oil, salt and pepper. Roast for 10-12 minutes, turning once.
- Meanwhile, wrap a slice of prosciutto around the centre of each fish fillet. Heat a heavy-based frypan over high heat. Spray the pan with oil and cook for 2 minutes each side or until prosciutto is slightly browned and crisped. Place fish on kumara and bake for a further 4-5 minutes until cooked through.
- While the fish is cooking, pound the coriander, spring onion, garlic and some salt and pepper with a mortar and pestle (or pulse mixture in a food processor). Stir in lemon juice and remaining oil to form a loose sauce.
- Divide the roasted kumara and trout fillets among plates. Serve topped with the coriander sauce.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set