Turmeric doesn’t only tantalise the taste buds, it has also been proven to improve liver function and detoxification, increase antioxidant capacity and promote brain function. If that still doesn’t convince you to incorporate this incredible spice in your diet, our tasty dish will!
Cooking time: 30 minutes
For the turmeric marinade:
- 3 tbsp. coconut oil
- 1 tsp. grated turmeric root
- 1 tsp. grated ginger root
- A good squeeze of lemon juice
- 1 tsp. ground cumin
- Pinch ground chilli
- 1 tsp. minced garlic
- Pinch salt and pepper
- In a clean bowl, mix all of the ingredients well until they form a paste.
For the rest:
- 2 fresh trout fillets
- ½ a butternut pumpkin
- 8 asparagus spears
- Coconut oil or olive oil spray
- Pinch Himalayan salt
- Rub the 2 fish fillets with a generous amount of the marinade and sit each on to a sheet of backing paper, place to one side while you prepare the remainder of the meal.
- Pre-heat the oven to 180 degrees.
- Cut the pumpkin so it resembles fries. Line an ovenproof dish with baking paper and place the fries so that they are evenly spaced in the dish, spray with the coconut/olive oil spray and sprinkle with the salt.
- Cook in the oven for 20-30 mins.
- Spray and heat more oil in a griddle pan over a medium to high heat. Add the trout fillets, skin-side down, and fry for 2-3 minutes, or until the skin is crisp and the flesh is almost cooked through.
- Remove the fish from the pan and place on a sheet of baking paper to rest for a minute or 2.
- While the fish is resting add the asparagus to the same pan (not rinsed) and cook through.
- Transfer the fish, fries and asparagus to two serving plates and enjoy.
Top tip: This dish tastes great when the fish is marinated for only a few minutes, but if you marinade over night it creates a delicious depth to the flavours – try both!