Crispy Ocean Trout with Spirulina Pea Puree

Boring old trout & mashed peas will never be the same. This nutrient packed Superfood recipe features a side of mashed peas and Spirulina – guaranteed to please the taste buds and be great for you. Additionally, the ocean trout gives a tasty hit of good fats and protein (and the skin is so crispy!).

To extend this dish, serve it with roasted sweet potato and a fennel and zucchini salad.

Serves 4.

INGREDIENTS

• 1 ½ cups frozen peas
• 3 tsp Nature’s Way Super Coconut Oil
•  2 eschallots, peeled and chopped
•  180ml chicken stock (bone broth)
•  2 tsp Nature’s Way Super Spirulina Powder
•  1 sprig of chervil
•  1 tbs lemon juice
•  Sea salt and ground black pepper
•  4 × 180g ocean trout fillets, skin scored

DIRECTIONS

1. Heat half the Nature’s Way Super Coconut Oil in a saucepan over medium heat. Cook eschallots until soft. Add stock and bring to a boil. Add peas. Simmer until tender. Drain.
2. Coarsely mash peas. Add chervil, juice and Nature’s Way Super Spirulina Powder. Mash to combine.
3. Heat remaining Nature’s Way Super Coconut Oil in a frying pan over medium heat. Cook strout, skin-side down until golden and crisp. Turn and cook for a further 1-2 minutes or until cooked as desired.
4. Serve trout with peas.

This recipe is adapted from a recipe that appeared in Clean Living Cookbook by Luke Hines and Scott Gooding, published by Hachette Australia. Photographer: Steve Brown. Stylist: Trish Heagerty