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Roast trout with spinach, sage & prosciutto
- 8 x 120 g trout fillets, from
- , ask your fishmonger, skin on, scaled and pinboned
- 75 g ground almonds
- 2 handfuls dried apricots, chopped
- 2 large sprigs fresh sage, leaves picked
- olive oil
- 1 clove garlic, crushed
- 600 g spinach
- fresh nutmeg, grated
- 410 g tinned cannellini beans, drained
- 410 g tinned chickpeas, drained
- 4 large slices quality prosciutto
Directions:View on Jamie Oliver
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