Baked ginger trout with green veggie salad
0
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Coated in a soy and ginger glaze, these baked trout fillets are ready on the table in just 20 minutes. The perfect Asian-inspired dish for a busy weeknight.
Ingredients
Skinless ocean trout
560 g, (4 x 140g ocean trout fillets)
Reduced salt soy sauce
2 tbs
Fresh ginger
2 tsp, finely grated
Asparagus
2 bunch(es), trimmed, halved diagnoally
Green string beans
200 g, trimmed
Snow pea sprouts
1 cup(s), (50g)
Fresh red chilli
1 whole, deseeded, thinly sliced
Lemon(s)
1 medium, cut into wedges, to serve
Instructions
1
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.
2
Meanwhile, boil, steam or microwave asparagus and beans until just tender. Refresh under cold water and drain well.
3
Combine asparagus, beans and sprouts in a large bowl. Add chilli and remaining soy mixture and toss gently.
4
Serve salad topped with trout and lemon wedges on the side.
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