Trout with orange, rocket and warm lentil salad
Pan fried trout fillets with warm Puy lentils, orange segments and peppery rocket.
- Time35 min
- LevelEasy
- Costabout £2.60 a head
Ingredients
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Method
- 1
Simmer the lentils in plenty of unsalted water for 25 minutes until tender, then drain.
25 min - 2
Whisk the vinegar, 1 tbsp oil, garlic, pepper and the reserved orange juice. Toss with the warm lentils and onion.
- 3
Heat the remaining oil in a frying pan. Cook the trout skin side down for 4 minutes, then flip for 1 minute.
5 min - 4
Fold the orange segments, rocket and parsley through the lentils.
- 5
Serve the trout on the lentils.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.