Ocean trout with spring onion and mint couscous

Cooking Fish Ocean trout with spring onion and mint couscous

Use low-fat yoghurt and chopped preserved lemon to make an instant relish for Jill Dupleixs beautiful ocean trout, which is rich in essential fatty acids.

Lables: High protein Low carb Low kilojoule Low sodium Lower gi Egg free Shellfish free Soy free
  1. Mix couscous with 350ml boiling water and 2 teaspoons olive oil, then season. Cover and stand for 15 minutes. Mix the preserved lemon with the yoghurt and set aside.
  2. Heat another 2 teaspoons olive oil in a large non-stick frypan over medium-high heat. Season fish and cook, skin-side down, for 5 minutes. Turn and cook for 30 seconds, then remove from pan. Cool slightly. Remove and discard skin, then flake flesh.
  3. Whisk lemon and remaining 2 tablespoons oil together. Fluff couscous, then mix in herbs and spring onion. Divide among bowls and top with fish, dressing, pistachios, yoghurt and extra parsley.

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1 cup couscous
1/4 cup olive oil
1 preserved lemon quarter , rind finely chopped
150g low-fat natural yoghurt
600g ocean trout fillets
2 tbsp lemon juice
2 tbsp each chopped mint, parsley, dill and chives, plus parsley leaves to serve
2 spring onions, thinly sliced
2 tbsp pistachio kernels, roughly chopped

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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