Chargrilled trout with lemon & potato salad

Name: Chargrilled trout with lemon & potato salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1kg Baby Coliban (Chat) potatoes (see note); Olive oil spray; 600g skinless ocean trout fillets; 300g green round beans, thinly sliced diagonally; 1 cup fresh continental parsley leaves; 2 lemons, rind finely grated, juiced; 2 tbsp extra virgin olive oil

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Cost: $7.55 /serving

Author : Kerrie Ray

main dinner trout

Chargrilled trout with lemon & potato salad

Ingredients

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1kg Baby Coliban (Chat) potatoes (see note)Olive oil spray600 grams skinless ocean trout fillets300 grams green round beans, thinly sliced diagonally1 cup fresh continental parsley leaves2 lemons, rind finely grated, juiced2 tbsp extra virgin olive oil

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Instructions

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Step 1

Cook the potatoes in a large saucepan of salted boiling water for 12 minutes or until just tender. Drain. Set aside to cool slightly. Cut the potatoes into 1cm-thick slices.

Step 2

Meanwhile, preheat chargrill on high. Spray with oil. Season trout with salt and pepper. Cook for 2-3 minutes each side or until just cooked through. Cool slightly. Place the beans in a heatproof bowl. Pour over boiling water. Set aside for 2 minutes or until tender. Drain.

Step 3

Combine potato, beans and parsley in a bowl. Flake trout into large pieces. Whisk lemon rind, juice and oil in a jug, and season with salt and pepper. Divide potato mixture among plates. Top with trout and drizzle over lemon dressing.