Chermoula ocean trout with rocket and preserved lemon
- 09.03.2017
- 739
Discover the addictive combination of spicy chermoula and pan-fried ocean trout.
Recipe «Chermoula ocean trout with rocket and preserved lemon» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- 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.
- 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.
- 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.
- 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.