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Grilled Trout with Wild Greens, Orange Zest Purée, Crunchy Seeds and Feta

Grilled trout


1 Trout Fillet (Scaled, Filleted & Boned)
½ Bunch of Rocket
½ Bunch of Watercress
½ Small Tub of Alfalfa Sprouts
3g Coriander Seeds
10g Hemp Seeds
10g Sunflower Seeds
10g Pumpkin Seeds
2½ ml of Soy Sauce (Light)
40g Feta Cheese, Diced


15ml of Udo’s Oil 
3 Peeled Oranges
Orange Juice from the Peeled Oranges


  1. Place the trout on a non-stick tray – skin side up and set aside.
  2. Combine the seed-mix and gently roast half of this blend in a pan at 180°C for up to 8 minutes. Leave aside to cool for 5 minutes and then add the soy sauce. Mix well whilst adding the remaining seeds.
  3. To make the sauce: Carefully use a potato peeler to peel large strips from the oranges for the orange zest.
  4. Bring a large pan of water to the boil and add the orange zest. Boil for 5 minutes. Drain the water and repeat until the zest ceases to taste bitter (about 5 times).
  5. With the zest now blanched, add it to a blender with Udo’s Oil, some orange juice and a little seasoning. Blend together for a thick silky purée.
  6. Grill the trout for 5-6 minutes at most (until cooked).

To serve: Spoon some orange purée onto the plate and gently place the trout. Add some salad leaves, and a generous scattering of seeds and feta. Drizzle the remaining juices from the fish over the salad leaves.