Flaked trout, blood orange and fennel salad
4 ocean trout fillets (about 200g each)
4 tbsp extra-virgin olive oil, plus extra for greasing
4 blood oranges, thinly sliced
2 baby fennel bulbs, thinly sliced on a mandolin
A handful of mint, torn
1/2 white onion, thinly sliced
1 tbsp white grape vinegar
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 mins for medium-rare.
Combine all remaining ingredients in a bowl, toss to coat and season to taste.
Flake trout on top to serve.