Ocean trout with orange and fennel salad (low-fat)

Ocean trout with orange and fennel salad (low-fat)

(2) Rate it

  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

This beautiful salad is a healthy option for dinner – it’s low-fat, budget-friendly and simple to prepare.

Featured in
Salad recipes, Low fat


  • 2 oranges
  • 1 fennel bulb
  • 4 x 180g skinless ocean trout fillets
  • 1 tablespoon olive oil
  • 50g baby salad leaves
  • 1/3 cup (55g) blanched almonds, toasted
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil


  • Step 1
    Segment the oranges by cutting off the ends, skin and pith with a knife.
  • Step 2
    Then, hold one orange in your hand and cut each segment away from the membrane. Repeat with the remaining orange. Do this over a bowl to reserve 2 tablespoons of the juice.
  • Step 3
    Trim and core the fennel bulb, reserving 1 tablespoon of the fronds if desired. Slice the fennel bulb thinly.
  • Step 4
    Combine the orange segments with the sliced fennel, salad leaves and almonds in a bowl. Heat the grill to high.
  • Step 5
    Mix 2 teaspoons freshly ground black pepper with 1 tablespoon sea salt. Rub the trout fillets with oil, then sprinkle with the mixed salt and pepper.
  • Step 6
    Place a cooking rack into a baking tray, put fish onto the rack, then cook under the grill for 5 minutes, or until cooked as desired.
  • Step 7
    To make the salad dressing, place the red wine vinegar and extra virgin olive oil in a screwtop jar with the reserved orange juice. Shake well to combine, then toss through the orange and fennel salad.
  • Step 8
    Place the ocean trout fillets on plates, garnish with reserved fennel fronds (if using) and serve with salad.

  • Low carb
  • Low fat
  • Low sodium
  • Low sugar
  • Lower gi


  • 2049 kj


  • 32g

    Fat Total

  • 6g

    Saturated Fat

  • 4g


  • 40g


  • 106mg


  • 153.08mg


  • 9g

    Carbs (sugar)

  • 9g

    Carbs (total)

All nutrition values are per serve
  • Author: Nancy Duran
  • Image credit: Ian Wallace
  • Publication: delicious.

Source: taste.com.au


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