Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 4 (180g each) ocean trout fillets, skin removed

  3. 2 tablespoons dijon mustard

  4. 1 tablespoon honey

  5. 2 large oranges

  6. 1 tablespoon apple cider vinegar

  7. 2 teaspoons olive oil

  8. 80g rocket

  9. 1/2 cup pitted kalamata olives

Instructions Jump to Ingredients ↑

  1. Preheat grill on high heat. Line a baking tray with baking paper. Place fish on tray. Whisk mustard and honey together in a bowl. Reserve 1 tablespoon of mixture. Brush trout with remaining mustard mixture. Cook under grill for 5 to 7 minutes or until light golden and just cooked through. Remove to a plate. Cover with foil to keep warm.

  2. Meanwhile, peel and segment oranges over a bowl, reserving 1 tablespoon of juice. Whisk reserved juice, vinegar, oil and reserved mustard mixture together in a bowl.

  3. Combine rocket, olives, orange segments and dressing in a bowl. Serve fish with rocket and orange salad.


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