Chermoula ocean trout with rocket and preserved lemon

Cooking Fish Chermoula ocean trout with rocket and preserved lemon

Discover the addictive combination of spicy chermoula and pan-fried ocean trout.

Lables: Low carb Low sugar Egg free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  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.
  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.
  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.
  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.

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4 ocean trout fillets
1 red onion, very thinly sliced
100g baby rocket leaves
1 preserved lemon, pulp removed, thinly sliced
2 tbsp extra virgin olive oil
1 tbsp lemon juice
Couscous, to serve
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 tsp grated fresh turmeric
1/3 cup extra virgin olive oil
1/4 cup lemon juice
2 tsp ground cumin
2 tsp sweet paprika
2 tsp ground coriander
1/4 tsp chilli powder

Adv

Autors
Preparation time
30
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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