Ocean trout with orange and fennel salad (low-fat)

Step 1

Segment the oranges by cutting off the ends, skin and pith with a knife.

Step 2

Then, hold one orange in your hand and cut each segment away from the membrane. Repeat with the remaining orange. Do this over a bowl to reserve 2 tablespoons of the juice.

Step 3

Trim and core the fennel bulb, reserving 1 tablespoon of the fronds if desired. Slice the fennel bulb thinly.

Step 4

Combine the orange segments with the sliced fennel, salad leaves and almonds in a bowl. Heat the grill to high.

Step 5

Mix 2 teaspoons freshly ground black pepper with 1 tablespoon sea salt. Rub the trout fillets with oil, then sprinkle with the mixed salt and pepper.

Step 6

Place a cooking rack into a baking tray, put fish onto the rack, then cook under the grill for 5 minutes, or until cooked as desired.

Step 7

To make the salad dressing, place the red wine vinegar and extra virgin olive oil in a screwtop jar with the reserved orange juice. Shake well to combine, then toss through the orange and fennel salad.

Step 8

Place the ocean trout fillets on plates, garnish with reserved fennel fronds (if using) and serve with salad.