Grilled trout with mango and watercress

Serves: 4

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 4  trout fillets
• 198 gram(s) jar green olives, pitted and roughly chopped
• 1 bunch(es) parsley, chopped
• 3 tablespoon(s) olive oil
• 80 gram(s) bag watercress
• 1  mango, chopped
• 1  red onion, thinly sliced
• juice of ½ a lime

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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