Prosciutto-wrapped ocean trout with roast kumara

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.

Recipe «Prosciutto-wrapped ocean trout with roast kumara» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 kumara , peeled, cut into 2cm cubes, 1 tbsp roughly chopped sage leaves, 1/4 cup olive oil, 4 prosciutto slices, 4 x 175g skinless ocean trout fillets, pin-boned , Olive oil spray, 1/4 cup coriander leaves, 2 spring onions, trimmed, chopped , 1 garlic clove, finely chopped, Juice of 1/2 lemon.

Ingredients:

• 2 kumara , peeled, cut into 2cm cubes 
• 1 tbsp roughly chopped sage leaves 
• 1/4 cup olive oil 
• 4 prosciutto slices 
• 4 x 175g skinless ocean trout fillets, pin-boned 
• Olive oil spray 
• 1/4 cup coriander leaves 
• 2 spring onions, trimmed, chopped 
• 1 garlic clove, finely chopped 
• Juice of 1/2 lemon 

Instructions

1. Preheat oven to 180C. Toss kumara on a tray with sage, 1 tablespoon oil, salt and pepper. Roast for 10-12 minutes, turning once.
2. 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.
3. 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.
4. Divide the roasted kumara and trout fillets among plates. Serve topped with the coriander sauce.