When in Kurramine Beach you eat fresh Coral Trout – Luving Life Living Free

By karenluvslife

Ingredients

• 1 tbs olive or coconut oil
• 3 tomatoes
• 5-6 olives (green and black)
• 1 onion
• 1 sweet potato or 2 small
• 1 tsp garlic granules or 1 cloves fresh garlic
• 1/2 tbs Vegata natural stock powder
• 1/2 tsp mixed herbs
• 1/2 tsp Dijon mustard
• 2 tbs tomato paste or thick pasta sauce (I used Leggo’s bolognaise)
• 1/2 cup water
• 2 fillets of fresh coral trout
• Salt and pepper to taste
• Rocket or Baby spinach to serve.

Details

Servings 1
Adapted from luvinglifelivingfree.com

Preparation

Step 1

Heat the oil and a medium frypan then add the vegetables and cook until the onion is soft and the sweet potato is nearly cooked through.

Add the stock powder, herbs, and tomato paste or sauce then stir through to combine.

Add the water and allow it to reach a simmer before adding the fish.

Place a lid on the frypan and turn to low, if your fry pan doesn’t have a lid then find something to cover it so that the fish can cook on a low and slow heat until it gently pulls away with a fork.