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Mustard Trout with Roasted Root Veg Salad
Preparation ss
Serves bb

Mustard Trout with Roasted Root Veg Salad

Method

  • Pre-heat the oven to 200C.
  • Chop the root vegetables into half inch cubes, place them on a tray, drizzle with the oil and season with salt and pepper.
  • Place the tray in the oven and cook for 25-30 minutes, tossing occasionally.
  • Meanwhile wash then dry your fish fillets with a paper towel, rub each one with a little oil and season with salt.
  • Place the fish under the grill skin side up and cook for 5 minutes, turnover and cook for another 3-4 minutes, turn it back to the skin side and cook for another minute or so to get it nice and crispy.
  • If your grill is in the same space as your oven and you can’t use both at the same time just wait until the veg are cooked, cover the tray with foil and then cook your fish, you can pop the veg back in the oven at the end to heat them up a little if necessary.
  • Squeeze the lemon into a large bowl and add the remaining dressing ingredients, mix, then add the apple, onion, rocket, parsley and cooked root vegetables.
  • Take the skin off the trout, then flake the fish into the rest of the salad making sure you remove any bones. Carefully toss, check the seasoning, then divide between two plates.
  • Slice the crispy trout skin and place on top of the salad.

Ingredients


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