\nPrep Time<\/strong>: 10 min
\nCooking Time: <\/strong>15 min<\/p>\n
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What You’ll Need<\/h4>\n
2 x 200g trout fillets (or use salmon)
\nsalt and freshly ground black pepper
\n1 cup baby tomatoes, halved
\n200 g courgette noodles (or use buckwheat noodles)<\/p>\n
Dressing<\/h4>\n
3 Tbsp sesame oil
\n3 Tbsp soy sauce
\n1\u20132 tsp fish sauce
\n3 Tbsp honey
\n1 clove garlic, minced
\n1 red chilli, deseeded and finely chopped
\n1 Tbsp grated fresh ginger
\njuice of 2 limes
\nchopped fresh coriander (to serve)
\n1 Tbsp toasted sesame seeds (to serve)<\/p>\n
What to do<\/h4>\n
Preheat the oven to 200 \u00b0C. Season the trout fillets lightly with salt and pepper and place them on a nonstick baking tray along with the tomatoes.<\/p>\n
Mix together the dressing ingredients, pour about a third over the fish fillets and bake them for 10\u201312\u00a0minutes.<\/p>\n
Meanwhile, prepare the courgette noodles. When you take the fish out of the oven, set aside to rest for a few minutes. Cook the courgette noodles in a large saucepan of salted boiling water for 2\u00a0minutes, drain and divide into serving bowls.<\/p>\n
Top the noodles with the fish fillets and roasted tomatoes, sprinkle over the chopped coriander and sesame seeds, drizzle over extra dressing and serve immediately.<\/p>\n
For more wholesome recipes from Sarah Graham check out the Miele local design<\/a> page.<\/p>\n
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