Recipe home
Grilled trout with mango and watercress
Ingredients
4 trout fillets
198g jar green olives, pitted and roughly chopped
bunch parsley, chopped
3tbsp olive oil
80g bag watercress
1 mango, chopped
1 red onion, thinly sliced
juice of ½ a lime
198g jar green olives, pitted and roughly chopped
bunch parsley, chopped
3tbsp olive oil
80g bag watercress
1 mango, chopped
1 red onion, thinly sliced
juice of ½ a lime
A fruity salad with fish, packed with healthy oils
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Method
1. Preheat grill to a high setting. Put trout on a baking tray. In a bowl, add olives, parsley and 1tbsp oil. Add a pinch of sea salt and freshly ground black pepper and stir. Divide mixture between fish, spreading over each fillet, then place under grill for 8-10 mins, till cooked. The flesh will be firm and flake easily.
2. In a salad bowl, combine watercress, mango and onion. Mix remaining 2tbsp oil and lime juice in a small jug or cup. Season with a pinch of sea salt and freshly ground black pepper and pour dressing over salad. Toss to mix and spoon onto plates. Serve with hot trout and eat immediately with crusty bread.
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