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Baked ginger trouth with green veggie salad

Baked ginger trout with green veggie salad

0
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Coated in a soy and ginger glaze, these baked trout fillets are ready on the table in just 20 minutes. The perfect Asian-inspired dish for a busy weeknight.

Ingredients

Skinless ocean trout

560 g, (4 x 140g ocean trout fillets)

Reduced salt soy sauce

2 tbs

Fresh ginger

2 tsp, finely grated

Asparagus

2 bunch(es), trimmed, halved diagnoally

Green string beans

200 g, trimmed

Snow pea sprouts

1 cup(s), (50g)

Fresh red chilli

1 whole, deseeded, thinly sliced

Lemon(s)

1 medium, cut into wedges, to serve

Instructions

  1. Preheat oven to 180°C. Line a baking tray with baking paper. Place trout on prepared tray. Combine soy sauce and ginger in a small bowl. Drizzle half the soy mixture over trout. Bake for 10 minutes or until cooked to your liking.
  2. Meanwhile, boil, steam or microwave asparagus and beans until just tender. Refresh under cold water and drain well.
  3. Combine asparagus, beans and sprouts in a large bowl. Add chilli and remaining soy mixture and toss gently.
  4. Serve salad topped with trout and lemon wedges on the side.

Notes

Baking is a mess-free way to cook fish indoors without any lingering odours from pan-frying.

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