Rainbow Trout & Lemon-chilli Dressing

It’s so-fish-tication on a plate, Chef! Silky, garlic onion is tossed with blistered baby tomatoes and combined with crispy, crunchy greens to infuse flavour into fluffy bulgur wheat. Top with seared rainbow trout and dressed with a fresh parsley, chilli, caper, & lemon juice dressing.

Rainbow Trout & Lemon-chilli Dressing

with charred baby tomatoes

Hands on Time: 20 - 40 minutes

Overall Time: 30 - 50 minutes

Ingredients:

From your kitchen:

  • Paper Towel
  • Seasoning (salt & pepper)
  • Cooking Spray
  • Water
Photo of Rainbow Trout & Lemon-chilli Dressing
  1. BEGIN THE BULGUR

    Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.

  2. BLISTERED BABY TOMATOES

    Place a pan over medium heat with a bit of cooking spray. When hot, fry the baby tomatoes until lightly charred & blistered, 6-8 minutes (shifting occasionally). Remove from the pan, season and set aside.

  3. GARLIC & Onion

    Return the pan to medium heat with a bit of cooking spray if needed. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). In the last 1-2 minutes, add the garlic. Remove from the pan and add to the bowl of blistered tomatoes. Set aside.

  4. ZESTY CHILLI Capers

    In a bowl, combine the lemon juice, the parsley, the Capers and chilli (to taste). Season and set aside.

  5. ABOUT THE TROUT

    Return the pan to medium-high heat with a bit of cooking spray. Pat the trout dry with paper towel. 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.

  6. DIVINE DINNER

    Toss the garlic Onions, the blistered baby tomatoes and the leaves through the bulgur wheat. Top with the seared trout and the drizzle over the lemon-chilli dressing. Dig in, Chef!

  • Bulgur Wheat - 50ml

  • Baby Tomatoes - 80g

  • Onion - 1

  • Garlic Clove - 1

  • Lemon Juice - 10ml

  • Fresh Parsley - 3g

  • Capers - 10g

  • Fresh Chilli - 1

  • Rainbow Trout Fillet/s - 1

  • Green Leaves - 40g

  1. BEGIN THE BULGUR

    Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.

  2. BLISTERED BABY TOMATOES

    Place a pan over medium heat with a bit of cooking spray. When hot, fry the baby tomatoes until lightly charred & blistered, 6-8 minutes (shifting occasionally). Remove from the pan, season and set aside.

  3. GARLIC & Onion

    Return the pan to medium heat with a bit of cooking spray if needed. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). In the last 1-2 minutes, add the garlic. Remove from the pan and add to the bowl of blistered tomatoes. Set aside.

  4. ZESTY CHILLI Capers

    In a bowl, combine the lemon juice, the parsley, the Capers and chilli (to taste). Season and set aside.

  5. ABOUT THE TROUT

    Return the pan to medium-high heat with a bit of cooking spray. Pat the trout dry with paper towel. 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.

  6. DIVINE DINNER

    Toss the garlic Onions, the blistered baby tomatoes and the leaves through the bulgur wheat. Top with the seared trout and the drizzle over the lemon-chilli dressing. Dig in, Chef!

  • Bulgur Wheat - 100ml

  • Baby Tomatoes - 160g

  • Onion - 1

  • Garlic Clove - 1

  • Lemon Juice - 20ml

  • Fresh Parsley - 5g

  • Capers - 20g

  • Fresh Chilli - 1

  • Rainbow Trout Fillet/s - 2

  • Green Leaves - 80g

  1. BEGIN THE BULGUR

    Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.

  2. BLISTERED BABY TOMATOES

    Place a pan over medium heat with a bit of cooking spray. When hot, fry the baby tomatoes until lightly charred & blistered, 6-8 minutes (shifting occasionally). Remove from the pan, season and set aside.

  3. GARLIC & Onion

    Return the pan to medium heat with a bit of cooking spray if needed. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). In the last 1-2 minutes, add the garlic. Remove from the pan and add to the bowl of blistered tomatoes. Set aside.

  4. ZESTY CHILLI Capers

    In a bowl, combine the lemon juice, the parsley, the Capers and chilli (to taste). Season and set aside.

  5. ABOUT THE TROUT

    Return the pan to medium-high heat with a bit of cooking spray. Pat the trout dry with paper towel. 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.

  6. DIVINE DINNER

    Toss the garlic Onions, the blistered baby tomatoes and the leaves through the bulgur wheat. Top with the seared trout and the drizzle over the lemon-chilli dressing. Dig in, Chef!

  • Bulgur Wheat - 150ml

  • Baby Tomatoes - 240g

  • Onions - 2

  • Garlic Cloves - 2

  • Lemon Juice - 30ml

  • Fresh Parsley - 8g

  • Capers - 30g

  • Fresh Chillies - 2

  • Rainbow Trout Fillets - 3

  • Salad Leaves - 120g

  1. BEGIN THE BULGUR

    Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.

  2. BLISTERED BABY TOMATOES

    Place a pan over medium heat with a bit of cooking spray. When hot, fry the baby tomatoes until lightly charred & blistered, 6-8 minutes (shifting occasionally). Remove from the pan, season and set aside.

  3. GARLIC & Onion

    Return the pan to medium heat with a bit of cooking spray if needed. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). In the last 1-2 minutes, add the garlic. Remove from the pan and add to the bowl of blistered tomatoes. Set aside.

  4. ZESTY CHILLI Capers

    In a bowl, combine the lemon juice, the parsley, the Capers and chilli (to taste). Season and set aside.

  5. ABOUT THE TROUT

    Return the pan to medium-high heat with a bit of cooking spray. Pat the trout dry with paper towel. 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.

  6. DIVINE DINNER

    Toss the garlic Onions, the blistered baby tomatoes and the leaves through the bulgur wheat. Top with the seared trout and the drizzle over the lemon-chilli dressing. Dig in, Chef!

  • Bulgur Wheat - 200ml

  • Baby Tomatoes - 320g

  • Onions - 2

  • Garlic Cloves - 2

  • Lemon Juice - 40ml

  • Fresh Parsley - 10g

  • Capers - 40g

  • Fresh Chillies - 2

  • Rainbow Trout Fillets - 4

  • Salad Leaves - 160g

Frequently Asked Questions

What is the preparation time for Rainbow Trout & Lemon-chilli Dressing?

The preparation time for Rainbow Trout & Lemon-chilli Dressing with charred baby tomatoes is between 20 and 40 minutes.

What is the total time required to make Rainbow Trout & Lemon-chilli Dressing with charred baby tomatoes?

The total time required to make Rainbow Trout & Lemon-chilli Dressing with charred baby tomatoes is between 30 and 50 minutes.

How many servings does Rainbow Trout & Lemon-chilli Dressing provide?

4 servings

What are the main ingredients in Rainbow Trout & Lemon-chilli Dressing?

Baby Tomatoes, Bulgur Wheat, Capers, Fish, Fresh Chilli, Fresh Chillies, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice, Onion, Onions, Rainbow Trout Fillet/s, Rainbow Trout Fillets, Salad Leaves

What is the nutritional information of Rainbow Trout & Lemon-chilli Dressing?

Calories: 453, Carbs: 56 grams, Fat: grams, Protein: 34.9 grams, Sugar: 9 grams, Salt: 323.3 grams

How do I prepare Rainbow Trout & Lemon-chilli Dressing?

DIVINE DINNER: Toss the garlic onions, the blistered baby tomatoes and the leaves through the bulgur wheat. Top with the seared trout and the drizzle over the lemon-chilli dressing. Dig in, Chef! ABOUT THE TROUT: Return the pan to medium-high heat with a bit of cooking spray. Pat the trout dry with paper towel. 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. ZESTY CHILLI CAPERS: In a bowl, combine the lemon juice, the parsley, the capers and chilli (to taste). Season and set aside. GARLIC & ONION: Return the pan to medium heat with a bit of cooking spray if needed. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). In the last 1-2 minutes, add the garlic. Remove from the pan and add to the bowl of blistered tomatoes. Set aside. BLISTERED BABY TOMATOES: Place a pan over medium heat with a bit of cooking spray. When hot, fry the baby tomatoes until lightly charred & blistered, 6-8 minutes (shifting occasionally). Remove from the pan, season and set aside. BEGIN THE BULGUR: Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.

What should be prepared from my kitchen to make Rainbow Trout & Lemon-chilli Dressing?

Baby Tomatoes, Bulgur Wheat, Capers, Fish, Fresh Chilli, Fresh Chillies, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice, Onion, Onions, Rainbow Trout Fillet/s, Rainbow Trout Fillets, Salad Leaves

How many calories does Rainbow Trout & Lemon-chilli Dressing have?

453 calories

How much fat content does Rainbow Trout & Lemon-chilli Dressing have?

grams

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