Antonia Magor Nutrition

Baked Trout with Celeriac Slaw

Antonia MagorComment

Trout is a British fish that seems to be often overlooked, but it's affordable, tasty and a great source of lean protein. It's also positive to diversify our food choices, both personally to get a wider range of nutrients from our diet and to reduce reliance on certain food stocks.

I've paired the simple baked trout with a raw celeriac slaw, another great British produce, toasted walnuts apple and shaved fennel. It's definitely worth using a mandoline to make a fine slaw but if you don't have one use a large knife and carefully slice. Serve as a simple, seasonal week night dinner or lunch with a piece of nutty rye or buckwheat bread. 

Free from gluten and dairy.

Total Time 10 minutes

Serves 4

Ingredients:

  • 4 trout fillets (choose organic farmed for the most sustainable source)
  • a splash of olive oil
  • a lemon
  • seasoning

Method:

  • Heat the oven to 180C. 
  • Place the trout on a lined baking tray with a drizzle of olive oil, lemon juice and some seasoning. 
  • Place in the oven for 10 minutes until cooked through. 

 

Celeriac Slaw

Free from gluten, dairy and refined sugars. 

Total Time 10 minutes

Serves 4

Ingredients:

  • ½ celeriac
  • ½ fennel
  • 2 apples  
  • a handful of watercress leaves
  • 100grams walnut halves

 Dressing: 

  • juice of a lemon
  • 75ml walnut oil
  • ½ tablespoon honey, gently warmed
  • ½ small garlic clove, finely grated

Method: 

  • Using a mandolin or very sharp knife finely slice the celeriac, fennel and apples into matchsticks, toss the ingredients together in bowl with the watercress leaves.
  • To toast the walnut halves place on a baking tray in the oven for 4 minutes, or place in a large non-stick pan on the heat for 4 minutes. 
  • To make the dressing place all the ingredients together and whisk to thoroughly combine. 
  • Toss the dressing through the vegetables and walnut halves before serving.