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Step 1
Segment the oranges by cutting off the ends, skin and pith with a knife.
Step 2
Then, hold one orange in your hand and cut each segment away from the membrane. Repeat with the remaining orange. Do this over a bowl to reserve 2 tablespoons of the juice.
Step 3
Trim and core the fennel bulb, reserving 1 tablespoon of the fronds if desired. Slice the fennel bulb thinly.
Step 4
Combine the orange segments with the sliced fennel, salad leaves and almonds in a bowl. Heat the grill to high.
Step 5
Mix 2 teaspoons freshly ground black pepper with 1 tablespoon sea salt. Rub the trout fillets with oil, then sprinkle with the mixed salt and pepper.
Step 6
Place a cooking rack into a baking tray, put fish onto the rack, then cook under the grill for 5 minutes, or until cooked as desired.
Step 7
To make the salad dressing, place the red wine vinegar and extra virgin olive oil in a screwtop jar with the reserved orange juice. Shake well to combine, then toss through the orange and fennel salad.
Step 8
Place the ocean trout fillets on plates, garnish with reserved fennel fronds (if using) and serve with salad.