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Ocean trout with spring onion and mint couscous
Ocean trout with spring onion and mint couscous
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Create a zesty relish with low-fat yogurt and preserved lemon for a flavorful topping on ocean trout rich in essential fatty acids.
Ingredients:
  • 200g couscous
  • 60ml olive oil
  • 1 preserved lemon quarter (see note), rind finely chopped
  • 150g low-fat natural yoghurt
  • 600g ocean trout fillets
  • 42.00 gm lemon juice
  • 40.00 ml fresh mint, chopped
  • 40.00 ml parsley, chopped, plus extra to serve
  • 40.00 ml dill, chopped
  • 40.00 ml chives, chopped
  • 2 spring onions, thinly sliced
  • 40.00 ml pistachio kernels, roughly chopped
Instructions:
  • Combine 350ml boiling water and 2 teaspoons of olive oil with the couscous, then season to taste. Cover and let it stand for 15 minutes. Mix the preserved lemon with the yogurt and set aside.
  • In a large non-stick frypan over medium-high heat, heat 2 teaspoons of olive oil. Season the fish and cook skin-side down for 5 minutes. Flip and cook for an additional 30 seconds before removing from the pan. Allow the fish to cool slightly, then remove and discard the skin. Flake the flesh before using.
  • Combine lemon and the remaining 2 tablespoons of oil in a bowl. Fluff the couscous, then stir in the herbs and spring onion. Portion into bowls and top with the fish, dressing, pistachios, yogurt, and additional parsley.

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