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Rainbow trout with Nicoise salad


  • Heat a thin layer of oil in a large heavy-bottomed pan and cook the seasoned fish on both sides.
  • When the fish is almost ready, add the butter to the pan with a good squeeze of lemon juice, 1 tbsp chopped parsley, the garlic and a splash of fresh oil. Baste the fish with the cooking juices and briefly cook.
  • At the same time, blanch the beans in a pot of lightly salted, boiling water for a couple of minutes. Drain well.
  • To make the dressing, mix together a few tbsp fresh oil with a squeeze of lemon juice, a little salt and pepper, and the vinegar.
  • To serve, arrange the beans along one side of 2 large rectangular plates. Then scatter the tomatoes, potatoes, olives, anchovies and a few fresh herbs over the top. Place the fish alongside and sprinkle the dressing over the salad.
  • Steve Shing – The Meeting Pool at Montsalvat, Eltham


  • olive oil
  • 2 whole rainbow trout
  • sea salt & freshly ground pepper
  • 2 knobs of butter
  • 1 lemon
  • 2 tbsp chopped fresh parsley
  • 1-2 garlic cloves, finely sliced
  • 12 small green beans
  • a splash of white wine vinegar
  • 6 cherry tomatoes, halved
  • 4 kipfler potatoes, blanched, peeled & sliced thickly
  • a small handful of pitted black olives
  • 6 anchovies
  • a mixture of fresh herbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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