INGREDIENTS

  • 1 1/2 lbs trout filet, skin on, rinced in cold water and pated dry with a towel
  • 4 table spoons extra virgin olive oil
  • 2 table spoons honey
  • 1/2 tea spoon flake salt
  • 1/2 tea spoon ground black pepper
  • 1/3 cup grilled pistachios
  • 1 green onion
  • 1 pink grapefruit (zest, supremes and juice)
  • 1 fennel bulb
  • 250g labneh cheese

 

METHOD

  1. Place the grill in the center of the oven and preheat it to 200 °C (400 °F).
  2. Mix 2 table spoons of olive oil, honey, salt & pepper, 1 tea spoon of zest and 2
    table spoons of juice collected from the pink grapefruit.
  3. Place the trout filets on a baking tray and pour the marinade over the fish and
    let marinate 15 minutes.
  4. Meanwhile, slice the green onion and fennel bulb extra thin.
  5. In a bowl, mix the onion, fennel, pink grapefruit supremes, the remaining olive
    oil, grapefruit juice and salt & pepper to taste.
  6. Place the trout in the pre-heated oven and bake about 10 minutes or until the
    trout is cooked to point.
  7. Serve with a spoon full of labneh smeared on the plate, topped with the fennel
    salad and toasted pistachios. Enjoy!