Ingredients

Method

• 1 Woolworths whole trout, cleaned
• 1 lemon, thinly sliced
• fresh dill a small bunch
• fresh parsley a small bunch
• 2–3 cloves garlic, thinly sliced
• 3 T olive oil
• 2 T butter
• sea salt and freshly ground black pepper, to taste
For the everything bagel sprinkle:
• 2 T poppy seeds
• 3 T mixed sesame seeds
• 1⁄2 t garlic powder
• 3 T Woolworths onion sprinkle
• sea salt, to taste
For the caper-and-cream cheese dressing, blend:
• 10 g fresh dill, chopped
• 15 g Italian parsley, chopped
• 1 lemon, zested and juiced
• 2 T capers
• 1 x 250 g tub smooth low-fat cream cheese
For the quick red onion pickle:
• 2 red onions, thinly sliced
• 1 lemon, juiced
• sea salt 1–2 generous pinches
• 1–2 bagels, thinly sliced into 3 mm slices
For the salad, toss:
• 80 g watercress
• lemon, for squeezing
• olive oil, for toasting

Method

Ingredients

1. Preheat the oven to 200°C. Line a baking tray with baking paper and place the trout onto the paper. Lightly score the skin on
both sides.

2. Season the cavity, then layer the lemon, dill, parsley and garlic in the cavity. Drizzle the olive oil over the trout and rub it all over the skin. Dot with the butter and sprinkle the outside with salt and black pepper.

3. Roast for 20–25 minutes, depending on the size of the fish. Place under the grill for the last 5 minutes of cooking time. The trout is ready when the flesh flakes easily with a fork.

4. To make the sprinkle, toast the seeds in a dry pan, then remove from the heat and toss with the remaining ingredients.

5. To make the pickle, squeeze the lemon over the onions and add a pinch of salt. Mix, then chill for 10–15 minutes.

6. Toast the bagels in a pan with lots of olive oil until golden brown and crispy.

7. Drizzle the salad with the dressing and serve with the trout, bagels, pickle and sprinkle.

Find more salad recipes here

Photographs: Myburgh Du Plessis
Production: Hannah Lewery
Food Assistant: Sophia-Maria Du Plessis & Bianca Jones