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Photo of Trout Nicoise by WW

Trout Nicoise

3 - 18
PersonalPoints™ per serving
Total Time
40 min
25 min
15 min
The flavours pop in this French-inspired salad that replaces traditional tuna with lightly fried ocean trout for a rich, smokey flavour.


Baby potato

800 g

Green beans

400 g

Skinless ocean trout

720 g, boned, skin on

Cherry tomatoes

300 g

Black olives, drained

½ cup(s), (80g)

Cos lettuce

2 cup(s), leaves seperated

Boiled egg(s)

4 medium, peeled, quartered

Salted anchovies in oil, drained

6 medium

Fat-free dressing

160 ml, (French)


  1. Boil, steam or microwave potatoes and beans separately until tender. Drain. Halve potatoes if large. Transfer potatoes to a large serving bowl. Refresh beans under cold water.
  2. Meanwhile, lightly spray a large frying pan with oil and heat over medium-high heat. Cook trout for 3 minutes each side or until cooked to your liking.
  3. Add beans, tomatoes, olives, lettuce, eggs, anchovies and dressing to potatoes. Flake trout and add to salad. Season with salt and freshly ground black pepper and toss gently to combine. Serve immediately.