Ocean trout and fennel salad
- 2 large fennel, trimmed
- Olive oil
- Sea salt
- Freshly ground white pepper
- 1 avocado, peeled and sliced
- 1 handful parsley leaves
- 1 handful rocket leaves
- 1 tbsp capers
- 4 200g ocean trout fillets
- Vegetable oil
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
The raw fennel, sliced thinly, adds a clean, crisp texture and the roast fennel brings richness with its caramelised flavour.
Method
Preheat oven to 170C. Cut 11/2 fennel bulbs into wedges. Drizzle with a little olive oil, season and roast in the oven until golden brown on both sides, about 15 minutes.
Finely slice remaining fennel and place in a bowl with the avocado, parsley, rocket, capers and cooled roasted fennel.
Season and fry trout fillets in a non-stick pan with a little vegetable oil, flesh side down for 1 minute, then turn over on to skin side.
Place in the oven for about 10 minutes, or until cooked to your liking.
Dress salad with extra virgin olive oil and lemon juice.
Serve with trout.
Serves 4
