eCook Meal
Neill Anthony’s Slow-Baked Trout
with quinoa salad, spicy That Mayo & orange dressing
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R164.49
for 4 servings · R41.12 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
-
Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
-
Lime needs 3Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Rainbow Trout Fillet needs 4Soya and Ginger Rainbow Trout Nibbles 20 g R21.99 · whole pack (size can't be divided)R21.99
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Orange Juice needs 200 ml100 % Freshly Squeezed Orange Juice 1 L 1 L at R92.99 · 20% of packR18.60
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Lentils needs 480 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
-
Rocket needs 80 gBaby Butter Lettuce, Rocket & Basil 100 g 100 g at R27.99 · 80% of packR22.39
Not in the Woolies basket — source these elsewhere:
- That Mayo (Original)
- Red Quinoa
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Neill Anthony’s Slow-Baked Trout?
The preparation time for Neill Anthony’s Slow-Baked Trout with quinoa salad, spicy That Mayo & orange dressing is between 25 and 35 minutes.
What is the total time required to make Neill Anthony’s Slow-Baked Trout with quinoa salad, spicy That Mayo & orange dressing?
The total time required to make Neill Anthony’s Slow-Baked Trout with quinoa salad, spicy That Mayo & orange dressing is between 35 and 45 minutes.
How many servings does Neill Anthony’s Slow-Baked Trout provide?
4 servings
What are the main ingredients in Neill Anthony’s Slow-Baked Trout?
Chilli, Fish, Fresh Coriander, Green Beans, Lentils, Lime, Orange Juice, Rainbow Trout Fillets, Red Quinoa, Rocket, That Mayo (Original), Vegetable Stock
What is the nutritional information of Neill Anthony’s Slow-Baked Trout?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Neill Anthony’s Slow-Baked Trout?
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. 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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Neill Anthony’s Slow-Baked Trout?
Chilli, Fish, Fresh Coriander, Green Beans, Lentils, Lime, Orange Juice, Rainbow Trout Fillets, Red Quinoa, Rocket, That Mayo (Original), Vegetable Stock
How many calories does Neill Anthony’s Slow-Baked Trout have?
calories
How much fat content does Neill Anthony’s Slow-Baked Trout have?
grams