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Photo of Spanish ocean trout by WW

Spanish ocean trout

Total Time
45 min
20 min
25 min
This light fresh Spanish trout dish is ready in just 35 minutes.



2 clove(s), crushed

Olive oil

1 tbs

Lemon juice

1 tbs

Dried oregano

1½ tsp

Smoked paprika

1 tsp

Skinless ocean trout

500 g, (2x250g fillets)


400 g, (kipfler)

Red capsicum

1 medium, chopped

Chorizo sausage

50 g, thinly sliced


2 bunch(es)

Baby spinach

100 g


1 medium, cut into wedges to serve


  1. Combine garlic, oil, juice, oregano and paprika in a shallow dish. Add fish and turn to coat.
  2. Using a fork, prick potatoes all over. Place in a microwave-safe dish and cover with plastic wrap (see tips). Microwave on High (100%) for 5 minutes. Cool slightly before slicing thickly.
  3. Preheat a barbecue over high heat (see tips). Lightly spray capsicum and potato with oil. Cook chorizo, capsicum and potato on flat plate, turning, for 4–5 minutes or until chorizo is crispy and capsicum and potato are golden and tender.
  4. Meanwhile, lightly spray asparagus and fish with oil. Cook asparagus and fish on grill plate, turning, for 5–6 minutes or until asparagus is tender and fish is just cooked through. Coarsely flake fish.
  5. Arrange spinach, chorizo, capsicum, potato and asparagus on serving plates. Top with fish and serve with lemon wedges.


TIPS: Don’t pierce plastic wrap with a fork when microwaving. Instead, peel back a little of the wrap to let steam escape. This way the wrap is less likely to melt and tear.You can also cook the chorizo, capsicum and potato in a non-stick frying pan and the asparagus and fish on a chargrill.