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Chermoula ocean trout with rocket and preserved lemon
Chermoula ocean trout with rocket and preserved lemon
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Experience the irresistible fusion of spicy chermoula and crispy pan-seared ocean trout.
Ingredients:
  • 4 (about 200g each) ocean trout fillets
  • 1 red onion, very thinly sliced
  • 100g baby rocket leaves
  • 1 preserved lemon, pulp removed, thinly sliced
  • 36.40 gm extra virgin olive oil
  • 21.00 gm 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
  • 80ml olive oil
  • 60ml lemon juice
  • 5.00 gm ground cumin
  • 5.00 gm sweet paprika
  • 2 tsp ground coriander
  • 1/4 tsp chilli powder
Instructions:
  • Prepare the chermoula by combining onion, parsley, coriander, garlic, turmeric, oil, lemon juice, cumin, paprika, ground coriander, and chili in a food processor. Pulse until a smooth paste forms. Season with salt and black pepper to taste.
  • Marinate the ocean trout in chermoula in a glass or ceramic dish. Cover with plastic wrap and refrigerate for 15 minutes to enhance the flavors.
  • Preheat a large frying pan over high heat. Cook the ocean trout for 3-4 minutes on each side for a medium doneness or to your preference. Let it rest for 5 minutes off the heat before serving.
  • In a large bowl, combine onion, rocket, and preserved lemon. Drizzle with oil and lemon juice, gently toss until mixed. Serve the couscous on plates, top with ocean trout, and enjoy with the rocket salad.

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