- 4 servings
This beautiful salad is a healthy option for dinner – it’s low-fat, budget-friendly and simple to prepare.
467 calories per serve
Allergens: Recipe may contain tree nut and fish.
1 fennel bulb
4 x 180g skinless ocean trout fillets
1 tbsp olive oil
50g baby salad leaves
1/3 cup (55g) blanched almonds, toasted
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil
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8 Method Steps
Segment the oranges by cutting off the ends, skin and pith with a knife.
Then, hold one orange in your hand and cut each segment away from the membrane. Repeat with the remaining orange. Do this over a bowl to reserve 2 tablespoons of the juice.
Trim and core the fennel bulb, reserving 1 tablespoon of the fronds if desired. Slice the fennel bulb thinly.
Combine the orange segments with the sliced fennel, salad leaves and almonds in a bowl. Heat the grill to high.
Mix 2 teaspoons freshly ground black pepper with 1 tablespoon sea salt. Rub the trout fillets with oil, then sprinkle with the mixed salt and pepper.
Place a cooking rack into a baking tray, put fish onto the rack, then cook under the grill for 5 minutes, or until cooked as desired.
To make the salad dressing, place the red wine vinegar and extra virgin olive oil in a screwtop jar with the reserved orange juice. Shake well to combine, then toss through the orange and fennel salad.
Place the ocean trout fillets on plates, garnish with reserved fennel fronds (if using) and serve with salad.
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Image by Ian Wallace
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