Baked Ocean Trout with Freekeh, Grapefruit, and Fennel Salad | BestDesserts

Ingredients

• 1 ½ cups (300g) freekeh, rinsed and soaked in water overnight
• 3 small yellow zucchini, thinly sliced
• Olive oil, for brushing
• Salt and freshly ground pepper, to taste
• ⅓ cup (80ml) extra virgin olive oil
• ¼ cup (60ml) freshly squeezed grapefruit juice
• ¼ cup (40g) pine nuts, toasted
• 2 tbsp sherry vinegar
• 2 tsp maple syrup
• 1 tsp Dijon mustard
• 1 small fennel bulb (200g), thinly sliced (kept in iced water)
• 2 grapefruits, peeled, segmented, juices reserved
• ⅓ cup chopped dill
• 1 side (1.8kg) ocean trout fillet, skin on, pin-boned