Ocean trout with orange and fennel salad (low-fat)

8 Ingredients

• 2 oranges

• 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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