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Pomegranate salt-roasted trout with balsamic beetroot and greens

By Hannah Lewry
2
Easy
10 minutes
20 minutes

Ingredients

  • 1x175 g Woolworths pomegranate rubies
  • 600 g fine salt
  • 1x300 g Woolworths whole watercress trout
  • 200 g green beans, blanched
  • 100 g fresh peas, blanched
  • 1 x 275 g Woolworths fresh balsamic roasted beetroot punnet

Method

Preheat the oven to 180°C.

Squeeze the juice from half the pomegranate rubies into a bowl and add the salt. Mix until wet enough to pat onto the trout without it falling off.

Place the salt on a baking tray, then top with the trout and encase it in an even layer of salt. Bake for 15–20 minutes, or until a hard, light golden brown crust forms.

Remove from the oven and cool for 5 minutes, then carefully crack open the salt crust by tapping it with the back of a spoon. Remove the fish from the crust and serve with the green beans, peas and beetroot. Scatter over the remaining pomegranate rubies.