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.

Recipe «Ocean trout with spring onion and mint couscous» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.