An impressive yet simple trout dish packed with green veg, nutrition and flavour.
1 bunch English spinach, washed
¼ cup milk
1 garlic clove
1 tsp salt flakes
250g sour cream
1 tbsp Dijon mustard
1 bunch cavolo nero, trimmed
600g side of ocean trout, skin on
¼ cup extra virgin olive oil
½ cup panko breadcrumbs
1 tbsp finely chopped capers
1 tsp finely grated lemon zest
1 tbsp finely chopped flat-leaf parsley
baby mint and basil leaves, to serve
lemon wedges to serve
1. Preheat the oven to 220C fan-forced (240C conventional). Place the spinach in a colander. Pour boiling water over the spinach to wilt. Rinse under cold water and squeeze out excess water. Place in a blender with milk and garlic and blend until smooth. Pour into a large, high-sided roasting pan. Add the sour cream and mustard, season and mix to combine.
2. Place the cavolo nero and trout on top and roast for 25-30 minutes.
3. Heat the oil in a medium non-stick frying pan over medium heat. Add the panko, capers, lemon zest and parsley and cook for 2 minutes, or until golden.
4. Serve the fish sprinkled with crumb, baby basil and mint leaves.