1 large (or two small) orange, peeled and sliced into rounds
1 large (or two small) bulb fennel, very finely sliced
4 new potatoes, skin on, boiled until tender and halved
10 mint leaves
2 tbsp pomegranate arils
Instructions
Preheat oven to 180C.
Rub juniper berries onto fillets and season with salt and pepper and a drizzle of olive oil. Wrap lightly in foil and place on a baking tray. Cook for 12-15 minutes until flaking easily.
Combine salad ingredients and dress with a little olive oil. Arrange on a plate or plates and top with trout.