Trout, Watercress, and Wholegrain Rice Salad

Trout, Watercress, and Wholegrain Rice Salad

Recipe by Ross Evans
0 from 0 votes
Servings

2

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Ingredients

  • 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.

Related Recipes