With the silly season well behind us and with the beginning of a new year, many of us are attempting to turn over a new healthy eating leaf. That’s why we love Sarah Graham’s Roasted Trout with Courgetti recipe. It ticks all the dietary boxes and is an easy workday meal too. So what are you waiting for? Make this delicious meal for your next supper and make sure there’s enough for the next day too.
Make Sarah Graham’s Roasted Trout with Courgetti and Sesame-Soy Dressing
Serves: 2
Prep Time: 10 min
Cooking Time: 15 min
What You’ll Need
2 x 200g trout fillets (or use salmon)
salt and freshly ground black pepper
1 cup baby tomatoes, halved
200 g courgette noodles (or use buckwheat noodles)
Dressing
3 Tbsp sesame oil
3 Tbsp soy sauce
1–2 tsp fish sauce
3 Tbsp honey
1 clove garlic, minced
1 red chilli, deseeded and finely chopped
1 Tbsp grated fresh ginger
juice of 2 limes
chopped fresh coriander (to serve)
1 Tbsp toasted sesame seeds (to serve)
What to do
Preheat the oven to 200 °C. Season the trout fillets lightly with salt and pepper and place them on a nonstick baking tray along with the tomatoes.
Mix together the dressing ingredients, pour about a third over the fish fillets and bake them for 10–12 minutes.
Meanwhile, prepare the courgette noodles. When you take the fish out of the oven, set aside to rest for a few minutes. Cook the courgette noodles in a large saucepan of salted boiling water for 2 minutes, drain and divide into serving bowls.
Top the noodles with the fish fillets and roasted tomatoes, sprinkle over the chopped coriander and sesame seeds, drizzle over extra dressing and serve immediately.
For more wholesome recipes from Sarah Graham check out the Miele local design page.
