This trout is so simple yet absolutely delicious. This recipe is a perfect example that you don’t need to overcomplicate food and use just a couple of ingredients to create a fantastic flavour. The fillets of good quality trout are just perfectly seasoned with a bit of chilli and garlic. The citrus salad is a really fresh addition to this delicious fish, however, if you want to add more carbs and make the dish more filling, simply serve with rice.
Both recipes are from Olive magazine, issue April 2014, however, I can’t find them online to link them.
Chilli & garlic trout
Serves 2 | Prep 5 minutes | Cook 5 minutes | Easy | Gluten-Free
- 1 tsp olive oil;
- 2 trout fillets;
- 1 garlic clove, finely sliced;
- 1 small red chilli, finely chopped;
- 1/2 lime, juiced.
Heat the oil in a pan. Add the garlic, chilli and fish fillets. Season with a bit of sea salt. Fry the fish skin side down for a couple of minutes until it the skin starts to crisps up and the fish is almost cooked through. Flip the fillets and cook for another couple of minutes until cooked through. Add the lime juice, spoon the sauces, chilli and garlic on top of the fillets and put on a plate.
Watercress, cucumber and pink grapefruit salad
Serves 2 | Prep 10 minutes | No cooking | Easy | Gluten-Free | Vegan
- 1 bag watercress, trimmed and chopped;
- 1/2 cucumber, roughly chopped;
- 1 pink grapefruit, segmented and roughly chopped, juices reserved;
- 1 avocado, cubed;
- 2 spring onions, sliced;
- 1/2 tsp Dijon mustard;
- 2 tbsp extra virgin olive oil;
- splash red wine vinegar.
To make the dressing, combine the Dijon mustard, olive oil and red wine vinegar until well combined. For the salad, mix the rest of the ingredients in a medium bowl. When ready to serve, spoon the dressing on top of the salad and mix well.