Baked ginger trout with green veggie salad
Skinless ocean trout
560 g, (4 x 140g ocean trout fillets)
Reduced salt soy sauce
2 tsp, finely grated
2 bunch(es), trimmed, halved diagnoally
200 g, trimmed
1 cup(s), (50g)
Fresh red chilli
1 whole, deseeded, thinly sliced
1 medium, cut into wedges, to serve
- Preheat oven to 180°C. Line a baking tray with baking paper. Place trout on prepared tray. Combine soy sauce and ginger in a small bowl. Drizzle half the soy mixture over trout. Bake for 10 minutes or until cooked to your liking.
- Meanwhile, boil, steam or microwave asparagus and beans until just tender. Refresh under cold water and drain well.
- Combine asparagus, beans and sprouts in a large bowl. Add chilli and remaining soy mixture and toss gently.
- Serve salad topped with trout and lemon wedges on the side.