What better way to enjoy your favourite fish than in the style of Neill Anthony! Cooked low and slow, we’re giving this tender trout the flair it deserves with a salad of green beans, crispy lentils, and citrus dressing, as well as decadent dollops of That Mayo infused with chilli and lime.
Neill Anthony’s Slow-Baked Trout
Neill Anthony’s Slow-Baked Trout
with quinoa salad, spicy That Mayo & orange dressing
Hands on Time: 25 - 35 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Fish
- Fresh Chilli
- Fresh Coriander
- Green Beans
- Lentils
- Lime
- Orange Juice
- Rainbow Trout Fillet
- Red Quinoa
- Rocket
- That Mayo (Original)
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
LET’S GET GOING!
Preheat the oven to 180°C. Place the drained lentils on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until crispy, shifting halfway. Rinse the quinoa and place in a pot with the stock. Submerge in 200ml of water, stir through, and place over a medium-high heat. Bring to a simmer uncovered and cook for 20-25 minutes until tender, with the tails popping out. If starting to dry out, add more water in small increments. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
SOME SNAZZY CONDIMENTS
Place the orange juice in a saucepan over a medium heat and simmer for 3-4 minutes until reduced by half. On completion, pour into a bowl and whisk in 2 tbsp of olive oil until combined. Set aside for the salad. Combine the mayo with the juice of 2 lime wedges and three-quarters of the chopped coriander. Mix in the lime zest and chopped chilli, both to taste. Season and set aside for serving.
LOW & SLOW
Pat the trout dry with paper towel. Place on a lightly greased baking tray, coat in oil, and season. Bake in the oven for 8-10 minutes until cooked through. Remove on completion, cover with tinfoil, and allow to rest for 5 minutes before serving.
SIMMER THE BEANS
Return the saucepan to a medium-high heat with a splash of water to cover the base. Once bubbling, simmer the sliced green beans for 3-4 minutes. On completion, they should be cooked al dente and the water should have evaporated. Place in a salad bowl, toss through a drizzle of oil, and season.
CITRUSY QUINOA SALAD
Add the crispy lentils and cooked quinoa to the bowl of green beans, and toss through the orange dressing. Toss the rinsed rocket with a drizzle of oil and some seasoning.
NEILL ANTHONY AT HIS BEST
Make a bed of quinoa salad and either flake over the baked trout, or pop it on top whole. Dollop over the chilli-lime mayo and side with the rocket. Garnish with the remaining coriander and a lime wedge. An absolute stunner!
Lentils - 120g
Red Quinoa - 75ml
Vegetable Stock - 5ml
Orange Juice - 50ml
That Mayo (Original) - 25ml
Lime - 1
Fresh Coriander - 4g
Fresh Chilli - 1
Rainbow Trout Fillet - 1
Green Beans - 80g
Rocket - 20g
LET’S GET GOING!
Preheat the oven to 180°C. Place the drained lentils on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until crispy, shifting halfway. Rinse the quinoa and place in a pot with the stock. Submerge in 400ml of water, stir through, and place over a medium-high heat. Bring to a simmer uncovered and cook for 20-25 minutes until tender, with the tails popping out. If starting to dry out, add more water in small increments. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
SOME SNAZZY CONDIMENTS
Place the orange juice in a saucepan over a medium heat and simmer for 4-5 minutes until reduced by half. On completion, pour into a bowl and whisk in 3 tbsp of olive oil until combined. Set aside for the salad. Combine the mayo with the juice of 4 lime wedges and three-quarters of the chopped coriander. Mix in the lime zest and chopped chilli, both to taste. Season and set aside for serving.
LOW & SLOW
Pat the trout dry with paper towel. Place on a lightly greased baking tray, coat in oil, and season. Bake in the oven for 10-12 minutes until cooked through. Remove on completion, cover with tinfoil, and allow to rest for 5 minutes before serving.
SIMMER THE BEANS
Return the saucepan to a medium-high heat with a splash of water to cover the base. Once bubbling, simmer the sliced green beans for 4-5 minutes. On completion, they should be cooked al dente and the water should have evaporated. Place in a salad bowl, toss through a drizzle of oil, and season.
CITRUSY QUINOA SALAD
Add the crispy lentils and cooked quinoa to the bowl of green beans, and toss through the orange dressing. Toss the rinsed rocket with a drizzle of oil and some seasoning.
NEILL ANTHONY AT HIS BEST
Make a bed of quinoa salad and either flake over the baked trout, or pop it on top whole. Dollop over the chilli-lime mayo and side with the rocket. Garnish with the remaining coriander and a lime wedge. An absolute stunner!
Lentils - 240g
Red Quinoa - 150ml
Vegetable Stock - 10ml
Orange Juice - 100ml
That Mayo (Original) - 50ml
Lime - 2
Fresh Coriander - 8g
Fresh Chilli - 1
Rainbow Trout Fillet - 2
Green Beans - 160g
Rocket - 40g
LET’S GET GOING!
Preheat the oven to 180°C. Place the drained lentils on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until crispy, shifting halfway. Rinse the quinoa and place in a pot with the stock. Submerge in 400ml of water, stir through, and place over a medium-high heat. Bring to a simmer uncovered and cook for 20-25 minutes until tender, with the tails popping out. If starting to dry out, add more water in small increments. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
SOME SNAZZY CONDIMENTS
Place the orange juice in a saucepan over a medium heat and simmer for 4-5 minutes until reduced by half. On completion, pour into a bowl and whisk in 3 tbsp of olive oil until combined. Set aside for the salad. Combine the mayo with the juice of 4 lime wedges and three-quarters of the chopped coriander. Mix in the lime zest and chopped chilli, both to taste. Season and set aside for serving.
LOW & SLOW
Pat the trout dry with paper towel. Place on a lightly greased baking tray, coat in oil, and season. Bake in the oven for 10-12 minutes until cooked through. Remove on completion, cover with tinfoil, and allow to rest for 5 minutes before serving.
SIMMER THE BEANS
Return the saucepan to a medium-high heat with a splash of water to cover the base. Once bubbling, simmer the sliced green beans for 4-5 minutes. On completion, they should be cooked al dente and the water should have evaporated. Place in a salad bowl, toss through a drizzle of oil, and season.
CITRUSY QUINOA SALAD
Add the crispy lentils and cooked quinoa to the bowl of green beans, and toss through the orange dressing. Toss the rinsed rocket with a drizzle of oil and some seasoning.
NEILL ANTHONY AT HIS BEST
Make a bed of quinoa salad and either flake over the baked trout, or pop it on top whole. Dollop over the chilli-lime mayo and side with the rocket. Garnish with the remaining coriander and a lime wedge. An absolute stunner!
Lentils - 240g
Red Quinoa - 150ml
Vegetable Stock - 10ml
Orange Juice - 100ml
That Mayo (Original) - 50ml
Lime - 2
Fresh Coriander - 8g
Fresh Chilli - 1
Rainbow Trout Fillet - 2
Green Beans - 160g
Rocket - 40g
LET’S GET GOING!
Preheat the oven to 180°C. Place the drained lentils on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 20-25 minutes until crispy, shifting halfway. Rinse the quinoa and place in a pot with the stock. Submerge in 800ml of water, stir through, and place over a medium-high heat. Bring to a simmer uncovered and cook for 20-25 minutes until tender, with the tails popping out. If starting to dry out, add more water in small increments. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
SOME SNAZZY CONDIMENTS
Place the orange juice in a large saucepan over a medium heat and simmer for 6-7 minutes until reduced by half. On completion, pour into a bowl and whisk in 65ml of olive oil until combined. Set aside for the salad. Combine the mayo with the juice of 6 lime wedges and three-quarters of the chopped coriander. Mix in the lime zest and chopped chilli, both to taste. Season and set aside for serving.
LOW & SLOW
Pat the trout dry with paper towel. Place on a lightly greased baking tray, coat in oil, and season. Bake in the oven for 10-12 minutes until cooked through. Remove on completion, cover with tinfoil, and allow to rest for 5 minutes before serving.
SIMMER THE BEANS
Return the saucepan to a medium-high heat with a splash of water to cover the base. Once bubbling, simmer the sliced green beans for 6-7 minutes. On completion, they should be cooked al dente and the water should have evaporated. Place in a large salad bowl, toss through a drizzle of oil, and season.
CITRUSY QUINOA SALAD
Add the crispy lentils and cooked quinoa to the bowl of green beans, and toss through the orange dressing. Toss the rinsed rocket with a drizzle of oil and some seasoning.
NEILL ANTHONY AT HIS BEST
Make a bed of quinoa salad and either flake over the baked trout, or pop it on top whole. Dollop over the chilli-lime mayo and side with the rocket. Garnish with the remaining coriander and a lime wedge. An absolute stunner!
Lentils - 480g
Red Quinoa - 300ml
Vegetable Stock - 20ml
Orange Juice - 200ml
That Mayo (Original) - 100ml
Lime - 3
Fresh Coriander - 15g
Fresh Chilli - 2
Rainbow Trout Fillet - 4
Green Beans - 320g
Rocket - 80g
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