eCook Meal
Rainbow Trout & Salsa Verde
with roasted baby potatoes
Both Mexico and Italy use a version of salsa verde to bring a bright freshness to traditional meals. Using 4 kinds of fresh herbs, dijon mustard, a special chilli dressing, capers & garlic, you will pour this homemade green sauce over a beautiful piece of pan-seared rainbow trout. Served with oven-roasted baby potatoes and a cucumber salad. You know what they say, Chef, simplicity is the ultimate sophistication!
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Lightly coat with cooking spray or oil (optional) and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SOME PREP
Rinse, pick, and finely chop the mixed herbs and herb mix. Drain the Capers and finely chop. Peel and grate the garlic (no need to prep the ingredients if you're going to do the alternative option in step 3).
SALSA VERDE
In a bowl, combine the mixed herbs, herb mix, Capers, garlic (to taste), mustard, chilli dressing, a splash of water, and seasoning. Alternatively, add all the ingredients to a blender (no need to prep the ingredients) and pulse until smooth. Set aside in the fridge.
TROUT
Place a pan over medium-high heat. Pat the trout dry with paper towel and lightly coat in cooking spray or oil (optional). When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
SIMPLE SALAD
In a salad bowl, combine the Cucumber, salad leaves, vinegar, and seasoning.
TIME TO DINE
Dish up the roast, side with Fish, and add the salsa verde over the fish (to taste). Serve alongside the simple salad and enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Lightly coat with cooking spray or oil (optional) and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SOME PREP
Rinse, pick, and finely chop the mixed herbs and herb mix. Drain the Capers and finely chop. Peel and grate the garlic (no need to prep the ingredients if you're going to do the alternative option in step 3).
SALSA VERDE
In a bowl, combine the mixed herbs, herb mix, Capers, garlic (to taste), mustard, chilli dressing, a splash of water, and seasoning. Alternatively, add all the ingredients to a blender (no need to prep the ingredients) and pulse until smooth. Set aside in the fridge.
TROUT
Place a pan over medium-high heat. Pat the trout dry with paper towel and lightly coat in cooking spray or oil (optional). When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
SIMPLE SALAD
In a salad bowl, combine the Cucumber, salad leaves, vinegar, and seasoning.
TIME TO DINE
Dish up the roast, side with Fish, and add the salsa verde over the fish (to taste). Serve alongside the simple salad and enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Lightly coat with cooking spray or oil (optional) and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SOME PREP
Rinse, pick, and finely chop the mixed herbs and herb mix. Drain the Capers and finely chop. Peel and grate the garlic (no need to prep the ingredients if you're going to do the alternative option in step 3).
SALSA VERDE
In a bowl, combine the mixed herbs, herb mix, Capers, garlic (to taste), mustard, chilli dressing, a splash of water, and seasoning. Alternatively, add all the ingredients to a blender (no need to prep the ingredients) and pulse until smooth. Set aside in the fridge.
TROUT
Place a pan over medium-high heat. Pat the trout dry with paper towel and lightly coat in cooking spray or oil (optional). When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
SIMPLE SALAD
In a salad bowl, combine the Cucumber, salad leaves, vinegar, and seasoning.
TIME TO DINE
Dish up the roast, side with Fish, and add the salsa verde over the fish (to taste). Serve alongside the simple salad and enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Lightly coat with cooking spray or oil (optional) and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SOME PREP
Rinse, pick, and finely chop the mixed herbs and herb mix. Drain the Capers and finely chop. Peel and grate the garlic (no need to prep the ingredients if you're going to do the alternative option in step 3).
SALSA VERDE
In a bowl, combine the mixed herbs, herb mix, Capers, garlic (to taste), mustard, chilli dressing, a splash of water, and seasoning. Alternatively, add all the ingredients to a blender (no need to prep the ingredients) and pulse until smooth. Set aside in the fridge.
TROUT
Place a pan over medium-high heat. Pat the trout dry with paper towel and lightly coat in cooking spray or oil (optional). When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
SIMPLE SALAD
In a salad bowl, combine the Cucumber, salad leaves, vinegar, and seasoning.
TIME TO DINE
Dish up the roast, side with Fish, and add the salsa verde over the fish (to taste). Serve alongside the simple salad and enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R152.86
for 4 servings · R38.21 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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MIxed Herbs needs 20 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R86.99 · 13% of packR11.60
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Rainbow Trout Fillets needs 4Soya and Ginger Rainbow Trout Nibbles 20 g R21.99 · whole pack (size can't be divided)R21.99
Not in the Woolies basket — source these elsewhere:
- Chilli Dressing
- Herb Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Rainbow Trout & Salsa Verde?
The preparation time for Rainbow Trout & Salsa Verde with roasted baby potatoes is between 25 and 45 minutes.
What is the total time required to make Rainbow Trout & Salsa Verde with roasted baby potatoes?
The total time required to make Rainbow Trout & Salsa Verde with roasted baby potatoes is between 40 and 60 minutes.
How many servings does Rainbow Trout & Salsa Verde provide?
4 servings
What are the main ingredients in Rainbow Trout & Salsa Verde?
Baby Potatoes, Capers, Chilli Dressing, Cucumber, Dijon Mustard, Fish, Garlic Clove, Garlic Cloves, Herb Mix, Mixed Herbs, Rainbow Trout Fillet/s, Rainbow Trout Fillets, Salad Leaves, White Wine Vinegar
What is the nutritional information of Rainbow Trout & Salsa Verde?
Calories: 457, Carbs: 40 grams, Fat: grams, Protein: 31.7 grams, Sugar: 6 grams, Salt: 441 grams
How do I prepare Rainbow Trout & Salsa Verde?
SOME PREP: Rinse, pick, and finely chop the mixed herbs and herb mix. Drain the capers and finely chop. Peel and grate the garlic (no need to prep the ingredients if you're going to do the alternative option in step 3). TIME TO DINE: Dish up the roast, side with fish, and add the salsa verde over the fish (to taste). Serve alongside the simple salad and enjoy, Chef! SIMPLE SALAD: In a salad bowl, combine the cucumber, salad leaves, vinegar, and seasoning. TROUT: Place a pan over medium-high heat. Pat the trout dry with paper towel and lightly coat in cooking spray or oil (optional). When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season. SALSA VERDE: In a bowl, combine the mixed herbs, herb mix, capers, garlic (to taste), mustard, chilli dressing, a splash of water, and seasoning. Alternatively, add all the ingredients to a blender (no need to prep the ingredients) and pulse until smooth. Set aside in the fridge. ROAST: Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Lightly coat with cooking spray or oil (optional) and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Rainbow Trout & Salsa Verde?
Baby Potatoes, Capers, Chilli Dressing, Cucumber, Dijon Mustard, Fish, Garlic Clove, Garlic Cloves, Herb Mix, Mixed Herbs, Rainbow Trout Fillet/s, Rainbow Trout Fillets, Salad Leaves, White Wine Vinegar
How many calories does Rainbow Trout & Salsa Verde have?
457 calories
How much fat content does Rainbow Trout & Salsa Verde have?
grams