Browse All Recipes

Flaked trout, blood orange and fennel salad

Embrace the best of the season in this bright dish that partners ruby-red blood orange with flaked trout, mint and the crunch of fennel.

By Lisa Featherby
  • 15 mins preparation
  • 6 mins cooking
  • Serves 4
  • Print


  • 4 ocean trout fillets (about 200gm each)
  • 60 ml (¼ cup) extra-virgin olive oil, plus extra for greasing
  • 4 blood oranges, thinly sliced
  • 2 baby fennel bulbs, thinly sliced on a mandolin
  • ½ cup (loosely packed) flat-leaf parsley, torn
  • ½ cup (loosely packed) mint, torn
  • ½ white onion, thinly sliced
  • 1 tbsp white wine vinegar


  • 1
    Preheat oven to 200°C. Place trout, skin-side up, on a lightly greased oven tray. Drizzle trout with 1 tbsp oil, season to taste, and roast until cooked to your liking (5-6 minutes for medium-rare).
  • 2
    Combine all remaining ingredients in a bowl, toss to coat and season to taste. Flake trout on top to serve.


Drink suggestion: Textural orange wine. Drink suggestion by Max Allen.