Prosciutto-wrapped ocean trout with roast kumara

Prosciutto-wrapped ocean trout with roast kumara

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  • 0:25 Prep
  • 0:15 Cook
  • 4 Servings
  • Advanced

Coriander sauce is a delicious addition to your cooking repertoire. In this recipe it is a perfect complement to both the roasted sweet potato and the trout.

Featured in
Dinner party recipes, Winter recipes


  • 2 kumara (sweet potato), peeled, cut into 2cm cubes
  • 1 tablespoon roughly chopped sage leaves
  • 1/4 cup (60ml) olive oil
  • 4 prosciutto slices
  • 4 x 175g skinless ocean trout fillets, pin-boned
  • Olive oil spray
  • 1/4 cup coriander leaves
  • 2 spring onions, trimmed, chopped
  • 1 garlic clove, finely chopped
  • Juice of 1/2 lemon


  • Step 1
    Preheat oven to 180C. Toss kumara on a tray with sage, 1 tablespoon oil, salt and pepper. Roast for 10-12 minutes, turning once.
  • Step 2
    Meanwhile, wrap a slice of prosciutto around the centre of each fish fillet. Heat a heavy-based frypan over high heat. Spray the pan with oil and cook for 2 minutes each side or until prosciutto is slightly browned and crisped. Place fish on kumara and bake for a further 4-5 minutes until cooked through.
  • Step 3
    While the fish is cooking, pound the coriander, spring onion, garlic and some salt and pepper with a mortar and pestle (or pulse mixture in a food processor). Stir in lemon juice and remaining oil to form a loose sauce.
  • Step 4
    Divide the roasted kumara and trout fillets among plates. Serve topped with the coriander sauce.

  • High protein
  • Low carb
  • Lower gi


  • 2474 kj


  • 32g

    Fat Total

  • 8g

    Saturated Fat

  • 4g


  • 44g


  • 115mg


  • 689.97mg


  • 12g

    Carbs (sugar)

  • 29g

    Carbs (total)

All nutrition values are per serve
  • Author: Louise Pickford
  • Image credit: Ian Wallace
  • Publication: delicious.



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