Method

• 1.
  Segment the oranges by cutting off the ends, skin and pith with a knife.

• 2.
  Then, hold one orange in your hand and cut each segment away from the membrane. Repeat with the remaining orange. Do this over a bowl to reserve 2 tablespoons of the juice.
• 3.
  Trim and core the fennel bulb, reserving 1 tablespoon of the fronds if desired. Slice the fennel bulb thinly.
• 4.
  Combine the orange segments with the sliced fennel, salad leaves and almonds in a bowl. Heat the grill to high.
• 5.
  Mix 2 teaspoons freshly ground black pepper with 1 tablespoon sea salt. Rub the trout fillets with oil, then sprinkle with the mixed salt and pepper.
• 6.
  Place a cooking rack into a baking tray, put fish onto the rack, then cook under the grill for 5 minutes, or until cooked as desired.
• 7.
  To make the salad dressing, place the red wine vinegar and extra virgin olive oil in a screwtop jar with the reserved orange juice. Shake well to combine, then toss through the orange and fennel salad.
• 8.
  Place the ocean trout fillets on plates, garnish with reserved fennel fronds (if using) and serve with salad.