Cooking healthy brazed trout steaks with yams and paprika, breadcrumbs, parmesan and olives
Baby spinach leaves
1⁄4 Cup (4 tbs)
1. Marinate the fish with salt, paprika and lemon juice.
2. In a non-stick pan, heat oil and pan fry the fish until light brown and tender.
3. Add in theyams and cook.
4. Spoon the topping mixture over the fish and place the pan under grill until the topping is golden brown in colour.
5. Serve the tout on the bed of spinach with yams.