Ocean trout zoodle bowl
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Trout and asparagus are combined with a gingery dressing and fresh zoodles for a fuss-free, mouthwatering meal. Only 4 ingredients are used here, the rest of the flavour comes from your staple ingredients, so make sure you’re stocked up!
Ingredients
Asparagus
250 g, fresh
Skinless ocean trout
260 g, (2 x 130g fillets)
Zucchini
1 large, spiralised
Green shallot(s)
3 individual, thinly sliced
Garlic powder or flakes
¾ tsp, (powder)
Rice wine vinegar
1 tbs
Sesame oil
2 tsp
Ginger paste
1 tsp, frozen
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C.
2
Cut asparagus into thirds and place on a large baking tray lined with baking paper. Lightly spray with oil and season with salt and pepper. Toss to coat. Place trout on same tray and lightly spray with oil. Sprinkle garlic powder over trout and season with salt and pepper. Bake for 10-12 minutes, until asparagus is tender and trout flakes when tested with a fork. Flake trout into chunks.
3
Whisk vinegar, oil and ginger in a medium bowl. Season with salt and pepper. Add zucchini, shallots, asparagus and trout. Toss to combine. Serve.
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