Ingredients
Method
1.Preheat oven to 220°C (200° fan-forced). Line an oven tray with baking paper.
2.Pat the trout fillets dry with paper towel. Place the trout on the prepared tray; brush with half the oil and season with a little sea salt. Bake, uncovered, for about 10 minutes or until cooked as desired.
3.Pat the trout fillets dry with paper towel. Place the trout on the prepared tray; brush with half the oil and season with a little sea salt. Bake, uncovered, for about 10 minutes or until cooked as desired.
4.Add the watercress, fennel and olives; toss gently to combine.
5.Serve the trout topped with the grapefruit salad.
Not suitable to freeze or microwave. You can use fresh salmon fillets if trout is unavailable.
Note
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