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Photo of Baked ginger trout with green veggie salad by WW

Baked ginger trout with green veggie salad

0 - 14
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
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.


Skinless ocean trout

560 g, (4 x 140g ocean trout fillets)

Reduced salt soy sauce

2 tbs

Fresh ginger

2 tsp, finely grated


2 bunch(es), trimmed, halved diagnoally

Green beans

200 g, trimmed

Snowpea sprouts

1 cup(s), (50g)

Fresh red chilli

1 whole, deseeded, thinly sliced


1 medium, cut into wedges, to serve


  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.


Baking is a mess-free way to cook fish indoors without any lingering odours from pan-frying.