Trout, Watercress, and Wholegrain Rice Salad
Servings
2
servingsPrep time
5
minutesCooking time
20
minutesTotal time
25
minutesIngredients
2 x boneless trout fillets
160 g wholegrain rice
80 g watercress, washed
80 g rocket
1 tsp lemon zest, finely grated
1 tsp ground black pepper
1 tbsp chopped walnuts (optional)
1/2 cup cooked green lentils (optional)
Directions
- Preheat oven to 200 degrees Celsius.
- Place the trout fillets onto a baking tray and place in the oven for 20-22 minutes, until the trout has cooked.
- At the same time, cook the wholegrain rice by following the instructions on the packet.
- Drain any excess water from the rice and place into a mixing bowl.
- Add the watercress, rocket, lemon zest, and ground black pepper to the rice and incorporate. Add the lentils and/or walnuts, if using.
- Place the rice mixture into a serving dish. Flake the trout fillets and place over the top of the rice.
- Either serve warm or leave to cool fully.
