Nadia Fonoff’s Healthy Baked Ocean Trout with Freekeh, Grapefruit and Fennel Salad

Nadia Fonoff's Baked Ocean Trout with Freekeh, Grapefruit and Fennel Salad

This Baked Ocean Trout with Freekeh, Grapefruit and Fennel Salad is a perfect start for the new year!

“The salad of earthy freekeh, fresh fennel and grapefruit pairs perfectly with the trout. This recipe would be a real show stopper on your table this summer.” – Nadia Fonoff, Culinary Expert

As the new year signals rebirth and new shoots, many of us may feel daunted when we set ourselves the goal to live a healthier life.

This is the time for rebirth, fresh salads, summer swims, and a fresh opportunity for change — whether that be in your mind, body or spirit. So how can we make this happen?

83% of Aussies set new year’s resolutions in 2021, yet an astonishing 88% of people failed to stick to them. When it comes to goals around eating and weight loss, we all still want our food to taste delicious, otherwise, how could we maintain them all throughout the year?

Featured Appliances:

The ILVE combi-steam oven allows for cooking healthy and more flavour-packed meals, preserving the nutritional properties and content. Steaming brings out the natural flavours of food, especially vegetables, fish and meats, and eliminates the need for added oils and fats to aid in the cooking process. 

RatingDifficultyIntermediate

Prep Time15 minsCook Time25 minsTotal Time40 mins

 1½ cups (300g) freekeh, rinsed and soaked in water overnight
 3 small yellow zucchini, thinly sliced
 Olive oil, for brushing
 Salt and freshly ground pepper, to taste
 ⅓ cup (80ml) extra virgin olive oil
 ¼ cup (60ml) freshly squeezed grapefruit juice
 ¼ cup (40g) pine nuts, toasted
 2 tbsp sherry vinegar
 2 tsp maple syrup
 1 tsp Dijon mustard
 1 small fennel bulb (200g), thinly sliced (kept in iced water)
 2 grapefruits, peeled, segmented, juices reserved
 ⅓ cup chopped dill
 1 side (1.8kg) ocean trout fillet, skin on, pin-boned

1

Set the steam oven to 100% steam at 100°C. Drain freekeh and place in a ⅓ gastronomic stainless-steel oven tray. Add 1½ cups (375ml) water and 1 tsp salt. Steam for 45 minutes. Set aside to cool.

2

Heat a grill pan on high. Brush zucchini slices with olive oil and season with salt and pepper. Grill zucchini just until char marks appear; transfer to a large tray lined with a paper towel. Repeat until all zucchini is cooked. Set aside until required.

3

In the meantime, in a large jar with a lid, combine olive oil, grapefruit juice, pine nuts, vinegar, maple syrup, mustard and season to taste with salt and pepper; shake until well combined; set aside.

4

In a large mixing bowl, combine freekeh, zucchini, fennel, grapefruit and dill; dress with half the dressing and gently toss to combine.

5

Heat oven on fan grill set at 180°C; brush trout with olive oil and season to taste with salt and freshly ground pepper. Cook, skin side down, for 15-18 minutes or until done to your liking.

6

Place trout onto a large serving platter, arrange salad decoratively around trout and serve drizzled with remaining dressing.

Recipe Notes 

  • If you have a mandolin, your vegetable slices will be thinner and more evenly sliced. 
  • Smoked rainbow trout can be substituted for fresh ocean trout fillets.
  • Freekeh can be substituted for with buckwheat farro, pearl barley or brown rice.

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Ingredients

 1½ cups (300g) freekeh, rinsed and soaked in water overnight
 3 small yellow zucchini, thinly sliced
 Olive oil, for brushing
 Salt and freshly ground pepper, to taste
 ⅓ cup (80ml) extra virgin olive oil
 ¼ cup (60ml) freshly squeezed grapefruit juice
 ¼ cup (40g) pine nuts, toasted
 2 tbsp sherry vinegar
 2 tsp maple syrup
 1 tsp Dijon mustard
 1 small fennel bulb (200g), thinly sliced (kept in iced water)
 2 grapefruits, peeled, segmented, juices reserved
 ⅓ cup chopped dill
 1 side (1.8kg) ocean trout fillet, skin on, pin-boned

Directions

1

Set the steam oven to 100% steam at 100°C. Drain freekeh and place in a ⅓ gastronomic stainless-steel oven tray. Add 1½ cups (375ml) water and 1 tsp salt. Steam for 45 minutes. Set aside to cool.

2

Heat a grill pan on high. Brush zucchini slices with olive oil and season with salt and pepper. Grill zucchini just until char marks appear; transfer to a large tray lined with a paper towel. Repeat until all zucchini is cooked. Set aside until required.

3

In the meantime, in a large jar with a lid, combine olive oil, grapefruit juice, pine nuts, vinegar, maple syrup, mustard and season to taste with salt and pepper; shake until well combined; set aside.

4

In a large mixing bowl, combine freekeh, zucchini, fennel, grapefruit and dill; dress with half the dressing and gently toss to combine.

5

Heat oven on fan grill set at 180°C; brush trout with olive oil and season to taste with salt and freshly ground pepper. Cook, skin side down, for 15-18 minutes or until done to your liking.

6

Place trout onto a large serving platter, arrange salad decoratively around trout and serve drizzled with remaining dressing.

Baked Ocean Trout with Freekeh, Grapefruit and Fennel Salad

To find this recipe plus tonnes of culinary and home design inspiration, visit your local Winning Appliances showroom for a copy of the latest Senses Culinary & Design Guide, or download a PDF version here!

About Winning Appliances

Winning Appliances has an in-house team of culinary chefs and experts. When they’re not busy in the Winning Appliances showrooms cooking up a storm on various appliances, they also dedicate their time to developing the most delicious and beautiful recipes for Australians to enjoy.

Check out this super healthy Pad Thai too!

Nadia Fonoff's Baked Ocean Trout with Freekeh, Grapefruit and Fennel Salad
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