One-tray baked fish and creamed greens

One tray baked fish and creamed greens.
One tray baked fish and creamed greens.  Photo: James Moffatt

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.