- 4 Fresh Huon Ocean Trout portions, skin on
- 2 tbsp honey
- 3 tbsp mustard
- 1 tbsp lemon juice
- 1/2 tsp paprika
- 2 cloves garlic, crushed
- 1/4 cup olive oil
- 1 medium sweet potato, peeled and diced into 2cm pieces
- 1 small cauliflower, cut into small florets
Preheat oven to 220C
In a small bowl combine honey, mustard, lemon juice, paprika, garlic and olive oil.
Place the sweet potato on a baking tray and drizzle a 1/3 of dressing, toss to combine, then roast into the oven for 15 minutes. Add the cauliflower to the tray and a little extra dressing, toss everything together then return to the oven and cook for another 5 minutes.
Season the trout, then baste with remaining dressing and place skin side up then return to the oven for another 10 minutes or until everything is golden and cooked.
Serve with a fresh salad side. Enjoy!