Flaked trout, blood orange and fennel salad

Prep 0 h : 15 m
Cook 0 h : 6 m


  • 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.