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Photo of Pan fried trout with fennel, orange & almond salad by WW

Pan fried trout with fennel, orange & almond salad

6
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Fennel goes brilliantly with fish. Served raw, it adds a lovely aniseed crunch to this fresh-tasting, nutritious salad.

Ingredients

Orange

2 medium, peeled and segmented, reserving any juices

Olive Oil

3 tablespoon(s)

White Wine Vinegar

1 tablespoon(s)

Honey

1 tablespoon(s)

Asda Flaked Almonds

40 g

Fennel

1 individual, trimmed and finely sliced

Celery, Raw

2 stick(s), thickly sliced on the diagonal

Dill, Fresh

3 tablespoon(s), roughly chopped

Rocket

40 g

Trout, raw

4 fillet(s), medium, skin on

Instructions

  1. In a small bowl, whisk together the orange juice, 2 tbsp of the oil, the vinegar and honey. Season with salt and freshly ground black pepper.
  2. In a dry frying pan, toast the almonds briefly till just beginning to give off an aroma and turning golden. Set aside.
  3. Toss the fennel, celery, dill and rocket together with most of the dressing and divide between plates. Scatter over the orange segments and the toasted almonds and drizzle with the dressing.
  4. Heat the remaining olive oil in a large frying pan and season the fish on both sides. Cook the fish, with the skin side down, over a high heat for 3-4 minutes until opaque almost all the way through. Gently press down with a spatula to ensure even cooking.
  5. Flip the fish fillets over and turn off the heat. Allow them to sit in the hot pan for 1 minute to finish cooking. Serve with the salad.

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