This delicious recipe was design for us by The Brown Paper Bag Nutritionist, Jacqueline Alwill.
"Trout is a wonderful protein source, rich in omega 3 fatty acids, combined with the nourishing properties of miso to support digestion and cardiovascular health. A delicious raw zucchini and coriander noodle to accompany the trout is a lovely swap for more traditional noodle options. A beautiful balance of all essential macro and micronutrients in one dish" said Jacqueline
20 Minutes. Gluten Free. Dairy Free. Sugar Free.
2 x 150g Australian ocean trout
1 tablespoon white miso paste
2 teaspoons tamari
1 tablespoon apple cider vinegar
1 tablespoon sesame oil
1 tablespoon maple syrup
1 large zucchini
2 spring onions
6 sprigs coriander
50g baby spinach
1 teaspoon white sesame seeds
2 lemon wedges
1 teaspoon tamari
1 teaspoon apple cider vinegar
1 tablespoon sesame oil
1 tablespoon pickled ginger
1 tablespoon olive oil
(olive oil, salt & pepper not included)
Preheat oven & glaze trout
Preheat oven to 180ºC and line a bake tray with greaseproof paper. Shake miso glaze well before opening. Place trout in a bowl and pour over glaze. Mix to coat well. Place trout on the lined bake tray in the oven, skin side down, and cook for 8 minutes whilst you prepare the noodles.
Make zucchini noodles
Combine pre mixed dressing with finely chopped ginger and 1 tablespoon of olive oil. Use a vegetable peeler and slice down the full length of the zucchini, rotating the zucchini as you go so the ribbons are similar in size. Combine zucchini noodles with roughly chopped coriander finely sliced spring onion (white part only) and baby spinach. Pour over salad dressing and toss to combine.
Remove trout from oven and allow to rest for a couple of minutes. Arrange zucchini noodles on the plate with the trout. Sprinkle the trout with sesame seeds and serve with a wedge of lemon on the side.
This recipe was created by Jacqueline Alwill (The Brown Paper Bag Nutritionist). For more information visit www.thebrownpaperbag.com.au
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