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Seared Ocean Trout with a Trio of Green Accompaniments


  • 5 ocean trout fillets

  • Salt and pepper to season

  • Extra virgin olive oil

  • Juice of 1 lemon

  • Herb butter (containing a handful of chives, coriander, parsley and basil)

  • Green beans

  • A good fistful of green beans

  • Table spoon of olive oil

  • Salt and pepper to season

  • Pear, parmesan and rocket salad

  • 400g rocket

  • 1 pear thinly sliced

  • 100g shaved parmesan

  • Juice of 1 lemon

  • 3 ½ table spoons of olive oil

  • Salt and pepper

  • Caprese Salad

  • 3 large ripe tomatoes

  • 1 large mozzarella (preferably buffalo) or bocconcini ball thickly sliced

  • Fresh basil leaves

  • Teaspoon of olive oil and Caramelised balsamic vinegar each


  • 1.

    Rub Ocean Trout fillets with olive oil, salt and pepper then cook over very high heat until seared and medium rare in the middle

  • 2.

    Set aside and drizzle with lemon juice. Serve with herb butter medallion

  • Green beans:

  • 1.

    Blanch beans in boiling water for 1 to 2 minutes before placing them in a bowl of iced water for crispness

  • 2.

    Reheat beans in oven with olive oil, salt and pepper prior to serving

  • Pear, parmesan and rocket salad:

  • 1.

    Wash and drain rocket and place in a mixing bowl. Add parmesan, lemon juice, pear and olive oil and toss

  • Caprese Salad:

  • 1.

    Arrange all ingredients on a serving dish overlapping with one another

  • 2.

    Drizzle with olive oil, salt and pepper and carmelised balsamic vinegar

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