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Fathers Day Recipe Special

The Healthy EmployeeFamily health Fathers Day Recipe Special

Fathers Day Recipe Special

Father’s Day is the perfect opportunity for some real comfort food with a healthy twist. Satisfying meals needn’t be heavy and over indulgent!

 

Baked Trout with Spiced Yogurt & Roasted Sweet Potatoes

It’s the spiced yoghurt that really brings this dish into it’s own. In fact you could make extra spiced yoghurt and use it with crudites for snacks or use it to add delicious flavour to tomorrow’s lunch.

This dish is quick and easy, enjoyed by the whole family and is excellent for both weight loss and weight maintenance.

Ingredients

  • 1kg sweet potatoes, peeled and cubed
  • 2 tbsp olive oil 1 TBS fresh rosemary, chopped
  • 4x 180g trout fillets, skinned
  • 8 large sage leaves
  • 4 large slices parma ham
  • Salt and pepper
  • Green salad (for serving)

 

For the spiced yogurt: 

  • 200g Greek yogurt
  • 1 garlic clove, crushed
  • ½ tsp ground cumin
  • 1 tsp white wine vinegar
  • 1 tbsp fresh coriander, chopped
  • Salt and pepper to taste

 

Serves 4

Method

  1. Pre-heat the oven to 200C/fan 180C/gas mark 6
  2. Place the sweet potatoes in a roasting tin lined with baking paper. Drizzle with oil, add the rosemary and season with salt and pepper
  3. Stir well to combine and transfer to the oven, baking for 35-40 minutes until caramelised and tender
  4. Arrange the fillets on a board and place 2 sage leaves on each fillet. (Make sure there are no small bones left in the fish – remove with tweezers)
  5. Wrap each one with a slice of parma ham and secure in place with cocktail sticks or kitchen string
  6. Heat a frying pan until hot, add the fillets and cook for 1 minute each side until browned
  7. Remove the sweet potatoes from the oven and arrange the fish on top
  8. Return to the oven and cook for 7 minutes or until the fish is cooked through, followed by letting it rest for 5 minutes
  9. Combine all ingredients for spiced yogurt, stir well and season to taste
  10. Divide the potatoes between 4 plates, top with the fish and spoon over the yogurt
  11. Serve with a green salad
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