Name: Spice-crusted ocean trout with zucchini salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 2 tsp ground coriander; 5.00 gm ground cumin; 2.50 gm sweet paprika; 2.40 gm sea salt; 4 (about 180g each) ocean trout fillets; 36.40 gm olive oil; Mixed salad leaves, to serve; Lemon wedges, to serve; 200g (3/4 cup) plain soy yoghurt; 2 garlic cloves, crushed; 3 tsp finely chopped fresh dill; 3 tsp finely chopped fresh chives; 3 tsp finely chopped fresh coriander; 42.00 gm fresh lemon juice; 18.20 gm extra virgin olive oil; 2.95 gm Dijon mustard; Salt & freshly ground black pepper; 2 green zucchini, ends trimmed, cut into 1cm pieces; 1/2 red onion, finely chopped; 2 vine-ripened tomatoes, halved, deseeded, cut into 1cm pieces; 1 Lebanese cucumber, peeled, seeded cut into 1cm pieces; 40.00 ml finely chopped fresh mint; 40.00 ml finely chopped fresh continental parsley; 21.00 gm fresh lemon juice

Spice-crusted ocean trout with zucchini salad

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Vibrant zucchini salad perfectly complements spicy trout for a light and refreshing summer dinner.

Ingredients:

2 tsp ground coriander
5.00 gm ground cumin
2.50 gm sweet paprika
2.40 gm sea salt
4 (about 180g each) ocean trout fillets
36.40 gm olive oil
Mixed salad leaves, to serve
Lemon wedges, to serve
200g (3/4 cup) plain soy yoghurt
2 garlic cloves, crushed
3 tsp finely chopped fresh dill
3 tsp finely chopped fresh chives
3 tsp finely chopped fresh coriander
42.00 gm fresh lemon juice
18.20 gm extra virgin olive oil
2.95 gm Dijon mustard
Salt & freshly ground black pepper
2 green zucchini, ends trimmed, cut into 1cm pieces
1/2 red onion, finely chopped
2 vine-ripened tomatoes, halved, deseeded, cut into 1cm pieces
1 Lebanese cucumber, peeled, seeded cut into 1cm pieces
40.00 ml finely chopped fresh mint
40.00 ml finely chopped fresh continental parsley
21.00 gm fresh lemon juice

Instructions:

Mix coriander, cumin, paprika, and sea salt in a bowl. Coat fish with the spice mixture. Transfer fish to a glass or ceramic dish, cover with plastic wrap, and refrigerate for 30 minutes to enhance the flavors.
For the dressing, mix together yoghurt, garlic, dill, chives, coriander, lemon juice, oil, and mustard in a bowl. Season with salt and pepper. Refrigerate for 30 minutes to enhance the flavors. Cover with plastic wrap.
In a bowl, mix together zucchini, onion, tomato, cucumber, mint, parsley, oil, and lemon juice. Adjust seasoning with salt and pepper to taste.
In a non-stick frying pan over medium-high heat, sear the trout for 2 minutes on each side for a perfectly cooked dish tailored to your taste.
Divide zucchini salad onto plates, place trout on top, and generously drizzle with dressing. Serve alongside extra salad and lemon wedges.

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