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Potato, saffron and trout bake

By Phillippa Cheifitz

Serves 2 to 3

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

70 g potatoes peeled and thinly sliced
1 bulb fennel thinly sliced
3 cups organic-vegetable stock
1 bay leaf
sea salt and freshly ground black pepper, to taste
300 g filleted salmon trout, lightly seasoned
½ cup cream
a good pinch of saffron
green beans or broccoli florets, steamed, for serving

Method

Preheat the oven to 220ºC.
Simmer the potato and fennel in the stock with a bay leaf and a little seasoning, until just tender.
Drain and turn into a buttered baking pan, just large enough to contain it. Top with the seasoned fish.
Gently heat the cream with the saffron then pour over the fish. Bake for 10 minutes, or until the fish is just cooked.
Serve with steamed green beans or broccoli florets.

Cook’s tip: If you prefer, use a mild sweet onion instead of the fennel.
Per serving: 2442.2kJ, 27.4g protein, 26.4g fat, 51.6g carbs