Ocean Trout with Bok Choy

    25 minutes

    Trout fillets are spiced, seared and served with pine nus and bok choy. Quick, simple and healthy and good enough for a dinner party.

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 4 single-serve pieces ocean trout
    • 3 teaspoons Herbie's Spices Aussie Fish Seasoning
    • 2 bunches baby bok choy
    • 2 teaspoons pine nuts
    • 2 tablespoons olive oil

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Coat skinless side of fish generously with spice mix and allow to stand at room temperature for 10 minutes.
    2. Meanwhile rinse, drain and roughly chop the bok choy.
    3. Dry-fry nuts, shaking pan frequently, until browned, then set aside.
    4. Using 1 tablespoon oil, stirfry greens until just limp, toss pine nuts through, remove from pan and keep warm.
    5. Wipe pan out, heat remaining oil and cook fish. Use high heat to crisp skin side, then reduce heat and turn fillets over. Cooking time will depend on thickness of fillets.
    6. Divide vegetables between four plates and top with fish - serve immediately.

    Aussie Fish Seasoning

    This spice mix contains spices like coriander seed, wattleseed, lemon myrtle leaf and native pepperberry.

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