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20 minutes

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Pomegranate salt-roasted trout with balsamic beetroot and greens

By Hannah Lewry

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 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.