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Ocean trout with green olive, orange and almond pesto
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Elevate your weeknight dinner with a vibrant salad featuring pesto and ocean trout.
Ingredients:
  • 4 (about 200g each, 3cm thick) ocean trout fillets
  • 80g mixed green salad leaves
  • 1/2 red onion, thinly sliced
  • 1 Lebanese cucumber, ends trimmed, thinly sliced
  • 1 ripe avocado, halved, stone removed, peeled, coarsely chopped
  • 36.40 gm olive oil
  • 40.00 ml white wine vinegar
  • 5.00 gm caster sugar
  • 60g (1/3 cup) pitted green olives
  • 50g (1/3 cup) toasted slivered almonds (Ducks brand)
  • 125.00 ml firmly packed coarsely chopped fresh continental parsley
  • 1 tsp finely grated orange rind
  • 42.00 gm fresh orange juice
  • 1 tsp finely grated lemon rind
  • 60ml (1/4 cup) olive oil
  • Salt & freshly ground black pepper
Instructions:
  • For the green olive, orange & almond pesto, blend olives, almonds, parsley, orange zest and juice, and lemon zest in a food processor until finely chopped. While blending, slowly drizzle in the oil until well combined. Season with salt and pepper to taste.
  • 1. Preheat a spacious non-stick frying pan on medium heat. Place the trout in the pan and cook each side for 2 minutes for medium doneness, or until desired level of doneness is reached. Set aside after cooking.
  • In a large bowl, mix together the mixed salad leaves, onion, cucumber, and avocado. In a screw-top jar, shake together the oil, vinegar, and sugar until well combined. Drizzle the dressing over the salad and gently toss to combine.
  • Plate the trout and generously spoon over a dollop of flavorful pesto. Accompany with a fresh salad and lemon wedges on the side, if desired.

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