Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Trout Nicoise by WW

Trout Nicoise

5
Points®
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
6
Difficulty
Moderate
The flavours pop in this French-inspired salad that replaces traditional tuna with lightly fried ocean trout for a rich, smokey flavour.

Ingredients

Baby potatoes

800 g

Green string 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)

Instructions

  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.

You might like

You might like