Chermoula ocean trout with rocket and preserved lemon

Recipes / Fish

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

  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.