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How to make Chargrilled trout with lemon & potato salad

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

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 tablespoons extra virgin olive oil

Method

  • 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.