Pomegranate salt-roasted trout with balsamic beetroot and greens

Pomegranate salt-roasted trout with balsamic beetroot and greens

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  • 2
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious
  • 10 minutes
  • 20 minutes
  • Woolworths DMZ White 2013


  • 1x175 g Woolworths pomegranate rubies tub
  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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