Fast Recipes

Ocean trout with watermelon, jalapeño and lime

A crisp summer salad, paired with still-warm roasted ocean trout.

By Lisa Featherby
  • Serves 4
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Lime, honey and a good pinch of salt give the watermelon here a sweet, sour and salty flavour, making this a refreshing summer salad to serve with just-warm roast trout. The fish is also great cooked ahead, chilled and flaked over the salad.


  • 100 gm daikon, cut into batons
  • 4 small (150gm each) ocean trout fillets, halved
  • ½ tsp each dry-roasted coriander seeds and fennel seeds, finely ground with a mortar and pestle
  • 2 tsp olive oil, plus extra to serve
  • 800 gm seedless watermelon, cut into small wedges, about 2cm-thick
  • Seeds from ½ pomegranate
  • ½ small white onion, thinly sliced
  • ½ cup (loosely packed) coriander
  • ½ cup (loosely packed) mint
  • Purple basil, radish cress and edible flowers (optional), to garnish
Jalapeño-lime dressing
  • 200 ml lime juice (from about 4-5 juicy limes), or to taste
  • 80 gm mild blossom honey, or to taste
  • 1-2 jalapeño, thinly sliced, or to taste


  • 1
    Preheat oven to 200°C. Place daikon in 400ml iced water in a bowl with 1 tsp salt and stand until needed; the salted water will balance the bitterness and keep the daikon crisp.
  • 2
    Season trout with ground spices and sea salt flakes. Heat oil in a large non-stick ovenproof frying pan over high heat, add trout, flesh-side down, and fry for 1 minute. Transfer pan to oven and roast until cooked to your liking (3 minutes for medium). Transfer fish to a plate to cool and remove and discard skin.
  • 3
    For dressing, whisk lime juice and honey in a bowl to combine, season to taste and add jalapeño.
  • 4
    Drain daikon and toss gently with watermelon, pomegranate, onion and herbs. Serve with trout, drizzled with jalapeño lime dressing and scattered with basil, cress and flowers.