Name: Crumbed ocean trout with crunchy nut slaw
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 cup (70g) stale breadcrumbs; 1/2 teaspoon dried chilli flakes; 1 teaspoon lime rind, finely grated; 4 x 200g ocean trout fillets; 2 tablespoon lime juice; 1 tablespoon vegetable oil; 1 tablespoon fish sauce; 1/2 cup (75g) roasted unsalted cashews, coarsely chopped; 1/2 cup fresh coriander, coarsely chopped; 2 cup (160g) shredded wombok

Ingredients

1 tablespoon olive oil

1 cup (70g) stale breadcrumbs

1/2 teaspoon dried chilli flakes

1 teaspoon lime rind, finely grated

4 x 200g ocean trout fillets

2 tablespoon lime juice

1 tablespoon vegetable oil

1 tablespoon fish sauce

1/2 cup (75g) roasted unsalted cashews, coarsely chopped

1/2 cup fresh coriander, coarsely chopped

2 cup (160g) shredded wombok

Method

1.Preheat oven to 240°C (200°C fan-forced). Oil oven tray, line with baking paper.

2.Combine oil, breadcrumbs, chilli and rind in medium bowl. Place fish on tray, pat crumb mixture onto fish. Cook about 12 minutes or until fish is cooked through.

3.Meanwhile, make crunchy nut slaw. Combine juice, oil and sauce in large bowl. Add nuts, coriander and wombok, mix gently.

4.Serve with fish.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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