Chicken and Vegetable Casserole
17th April 2015
Courgette Spaghetti Bolognaise
17th April 2015
Ingredients
- 2 'chunky' trout fillets
- 1 Lemon
- 1 sweet potato
- 10 asparagus spears
- 1 tsp coconut oil, for brushing over foil
- Freshly ground black pepper
- 1 tbsp coconut oil
- 1 tbsp oat milk
Servings:
Instructions
- Preheat oven: 180°C, fan 160°C, 350°F, Gas 4
- Lightly oil a large piece of foil then place the trout fillets on it. Squeeze the lemon over the trout and then seal the foil into an air tight parcel. Place the foil parcel on a baking tray
- Place wrapped trout fillets in oven for 20-25 minutes, depending on the thickness and size of the fillets.
- Peel the sweet potato and chop into equal sized chunks. The smaller you chop the potato the quicker it will cook. We chopped them into 20mm (3/4) pieces and put into a saucepan with the water only just covering the potatoes
- Bring the potatoes to the boil, then turn down the heat slightly and cook until the potato chunks are tender. At the same time prepare the asparagus by snapping off the ends of each spear, trying not to waste any of the healthy spear. Prepare a steamer for the asparagus by bringing to the correct temperature (for whatever type of steaming apparatus you are using). You will also need to preheat two plates for serving the meal. If you don't have a steamer then you can boil the asparagus until tender.
- Drain the water from the potato then add the oil, milk alternative and freshly ground black pepper. Put the asparagus into the steamer and set the timer for 2 minutes. Return to the potatoes, and with a potato masher or ricer, mash the potatoes finely so that there are no lumps. Remove the steamed asparagus from cooking and keep warm.
- By now the trout fillets should be cooked, remove them from the oven and get out your two pre-heated plates. Place mashed potato in the centre of each plate and gently flatten it to make a thick disc of potato. Now place a layer of asparagus spears on top of the mash and then lay a trout fillet on top of the asparagus layer.
- Finally, squeeze the fresh lemon over the trout and serve immediately.
