Salted Chilli Trout on a Bed of Wilted Greens

Another Rangemaster fish favourite, this tasty dish combines the delicate flavour of trout with salty anchovies and fresh red chillies. You can serve it whole or with the head removed on a bed of wilted greens and go steady on the chilli if you prefer a warming rather than hot spice. A refreshingly different main course when you fancy a change from meat and two veg.

Salted Chilli Trout on a Bed of Wilted Greens


  • 4 spring onions
  • 100ml olive oil 
  • 4 anchovy fillets 
  • 2 large fresh red chillies, deseeded + chopped 
  • 8 plum tomatoes, skinned, seeded and roughly chopped 
  • Juice of half a lemon 
  • 4 trout fillets (approx 175g each) 
  • 2 spring onions chopped 
  • 1 red chilli finely diced
  • 1tsp sea salt 
  • 50g baby spinach leaves -washed 
  • 50g cos lettuce leaves 
  • 100g cooked peas

Serves 4 


  1. Sweat the spring onions in a little olive oil for two minutes on a low heat then add the anchovies, chillies and tomatoes
  2. Quickly bring to the boil then simmer for one minute Remove from the heat, allow to cool slightly and then add the rest of the olive oil, lemon juice and salt and pepper
  3. Set this tomato chilli sauce aside
  4. Remove any remaining bones from the trout fillets, rinse in cold water and drain
  5. Put them in a steamer and season very lightly with salt. Place the steamer on top of a pan of fast boiling water, cover and steam for about five minutes
  6. Quickly skin the cooked fillets
  7. Mix the garnish of spring onion, chilli and sea salt together and set aside
  8. Toss the leaves and peas together and arrange in the middle of each plate. To serve, surround them with the tomato chilli sauce
  9. Set the trout fillets directly on top of the greens so that they will wilt from the heat of the fillet
  10. Finally, sprinkle the fish with the mixed garnish and serve
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