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How to make Chermoula ocean trout with rocket and preserved lemon

Yield = 4
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • 4 (about 200g each) ocean trout fillets
  • 1 red onion, very thinly sliced
  • 100g baby rocket leaves
  • 1 preserved lemon, pulp removed, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • Couscous, to serve

Chermoula

  • 1/2 red onion, finely chopped
  • 1/2 bunch flat-leaf parsley, coarsely chopped
  • 1/2 bunch coriander, coarsely chopped
  • 4 garlic cloves, chopped
  • 2 teaspoons grated fresh turmeric
  • 1/3 cup (80ml) extra virgin olive oil
  • 1/4 cup (60ml) lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 2 teaspoons ground coriander
  • 1/4 teaspoon chilli powder

Method

  • Step 1 To make the chermoula, place onion, parsley, coriander, garlic, turmeric, oil, lemon juice, cumin, paprika, ground coriander and chilli in the bowl of a food processor and process until smooth paste forms. Season with salt and black pepper.
  • Step 2 Place the ocean trout in a glass or ceramic dish and pour over the chermoula. Cover with plastic wrap and place in the fridge for 15 minutes to develop the flavours.
  • Step 3 Heat a large frying pan over high heat. Add the ocean trout and cook for 3-4 minutes each side for medium or until cooked to your liking. Remove from heat and set aside for 5 minutes to rest.
  • Step 4 Meanwhile, place onion, rocket and preserved lemon in a large bowl. Drizzle with oil and lemon juice; gently toss until just combined. Place couscous among serving plates. Top with ocean trout and serve immediately with the rocket salad.