Name: Flaked trout, blood orange and fennel salad
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4
Ingredients: 4 ocean trout fillets (about 200gm each); 60 ml (¼ cup) extra-virgin olive oil, plus extra for greasing; 4 blood oranges, thinly sliced; 2 baby fennel bulbs, thinly sliced on a mandolin; ½ cup (loosely packed) flat-leaf parsley, torn; ½ cup (loosely packed) mint, torn; ½ white onion, thinly sliced; 1 tbsp white wine vinegar

Flaked trout, blood orange and fennel salad

Embrace the best of the season in this bright dish that partners ruby-red blood orange with flaked trout, mint and the crunch of fennel.

Serves 4

Prep

15M

Cook

Total

21M

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Ingredients

4 ocean trout fillets (about 200gm each)

60 ml (¼ cup) extra-virgin olive oil, plus extra for greasing

4 blood oranges, thinly sliced

2 baby fennel bulbs, thinly sliced on a mandolin

½ cup (loosely packed) flat-leaf parsley, torn

½ cup (loosely packed) mint, torn

½ white onion, thinly sliced

1 tbsp white wine vinegar

Method

1.Preheat oven to 200°C. Place trout, skin-side up, on a lightly greased oven tray. Drizzle trout with 1 tbsp oil, season to taste, and roast until cooked to your liking (5-6 minutes for medium-rare).

2.Combine all remaining ingredients in a bowl, toss to coat and season to taste. Flake trout on top to serve.