Trout with Feta Cheese thanks to Ann Mather of Fit4Food



2 trout,  filleted (best I have found are pre-packed in Mercadona)

100 grams feta cheese, crumbled into small pieces


Mixed bag of mixed green/red leaf salad as purchased in supermarket

4 medium tomatoes, chopped

1 large onion, thinly sliced

4 large carrots, thick grated

4 sundried tomatoes, chopped

Lemon juice from 1 lemon

Grapefruit juice from ½ grapefruit


8 tablespoons extra virgin olive oil

1 tablespoon ghee (available from supermarkets like Pepe la Sal, Supercore, etc)


2 tablespoons balsamic vinegar

1 tablespoon mustard oil (available from supermarkets like Pepe La Sal, etc)

I fresh red chili pepper, finely chopped

1 tablespoon fresh chopped dill

1 tablespoon fresh chopped coriander



Mix together the green/red leafy salad, chopped tomatoes, sliced onion, grated carrots, feta and sundried tomatoes.

Sprinkle with balsamic vinegar and 3-4 tablespoons of the olive oil and lightly combine


Gently heat remaining olive oil and ghee in a large frying pan

Add mustard oil and lemon juice and chopped chili pepper

Gently heat, stirring occasionally for a minute

Place trout fillet skin side down first

Heat gently until skin starts to crisp.

Flip fillets and gently fry for another 1 minute

Sprinkle on dill and coriander

Drizzle on the grapefruit juice and serve immediately with the salad