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Chargrilled trout with lemon & potato salad
Chargrilled trout with lemon & potato salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Whip up a quick and zesty fish salad with potatoes, beans, and lemon for a satisfying meal in minutes.
Ingredients:
  • 1kg Baby Coliban (Chat) potatoes (see note)
  • 600g skinless ocean trout fillets
  • 300g green round beans, thinly sliced diagonally
  • 250.00 ml fresh continental parsley leaves
  • 2 lemons, rind finely grated, juiced
  • 36.40 gm extra virgin olive oil
Instructions:
  • Boil the potatoes in a large pot of salted water for 12 minutes until tender. Drain and let them cool. Slice the potatoes into 1cm-thick pieces.
  • Preheat the chargrill on high heat, then spray with oil. Season the trout with salt and pepper, then cook for 2-3 minutes on each side until just cooked through. Let it cool slightly. Place the beans in a heatproof bowl and cover with boiling water. Let them sit for 2 minutes until tender, then drain before serving.
  • Mix together potatoes, beans, and parsley in a bowl. Break apart trout into big chunks. Prepare a zesty lemon dressing by whisking lemon zest, juice, and oil in a separate container. Season with salt and pepper. Serve by spooning potato mixture onto plates, adding trout on top, and generously drizzling with the lemon dressing.

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