A great dish to make in winter or early spring when parsnips and root vegies are in season, and an immensely satisfying family meal.
Preheat oven to 220 degrees Celsius. Lightly grease baking dish.
Drizzle potatoes and parsnips with 1 tbsp olive oil and spread evenly across baking dish. Bake for about 20 minutes until vegetables begin to soften.
Flip vegetables and continue to cook for a further ten minutes.
Place ocean trout on top of potatoes, add thyme sprigs and green onions, season with salt and pepper and bake for a further 8-10 minutes until ocean trout is cooked. Serve with lemon wedges on the side.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 45 mins |
| Ready in: | 55 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1550 kj |
| Calories | 370 kcal |
| Fat | 18.4 g |
| Saturated Fat | 3.3 g |
| Total Carbohydrate | 19.8 g |
| Total Protein | 26.9 g |
| Fibre | 3.2 g |
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