Baked Ocean Trout with Freekeh, Grapefruit and Fennel Salad

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
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