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Ocean trout with orange and fennel salad (low-fat)
Ocean trout with orange and fennel salad (low-fat)
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Healthy, budget-friendly, and easy dinner salad option.
Ingredients:
  • 2 oranges
  • 1 fennel bulb
  • 4 x 180g skinless ocean trout fillets
  • 18.20 gm olive oil
  • 50g baby salad leaves
  • 55g almond
  • 20.00 ml red wine vinegar
  • 18.20 gm extra virgin olive oil
Instructions:
  • Prepare the oranges by trimming off the ends, skin, and pith with a knife.
  • Hold an orange in your hand and carefully cut each segment away from the membrane. Repeat with the second orange over a bowl, reserving 2 tablespoons of juice.
  • Prepare the fennel by removing the core and trimming, saving a tablespoon of fronds if preferred, then thinly slice the bulb.
  • In a bowl, toss together the orange segments, sliced fennel, salad leaves, and almonds. Preheat the grill to high.
  • Combine 2 teaspoons of freshly ground black pepper with 1 tablespoon of sea salt. Coat the trout fillets with oil, then season with the salt and pepper mixture.
  • Place a cooking rack in a baking tray, place the fish on the rack, and grill for 5 minutes or until cooked to your liking.
  • Combine red wine vinegar, extra virgin olive oil, and reserved orange juice in a screwtop jar. Shake vigorously, then dress the orange and fennel salad.
  • Lay the ocean trout fillets on plates, top with reserved fennel fronds (optional), and enjoy with a side of salad.

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