Chermoula ocean trout with rocket and preserved lemon

title="Chermoula ocean trout with rocket and preserved lemon"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Chermoula-ocean-trout-with-rocket-and-preserved-lemon.jpg" srcset="https://img.taste.com.au/Zin7UoWP/w720-h480-cfill-q80/taste/2016/11/chermoula-ocean-trout-with-rocket-and-preserved-lemon-48899-1.jpeg 720w, https://img.taste.com.au/2Lh9_ZHq/w643-h428-cfill-q90/taste/2016/11/chermoula-ocean-trout-with-rocket-and-preserved-lemon-48899-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Chermoula ocean trout with rocket and preserved lemon"
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• 0:30 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Discover the addictive combination of spicy chermoula and pan-fried ocean trout.

Featured in
Winter recipes, Main recipes

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


• 2 tablespoons extra virgin olive oil


• 1 tablespoon lemon juice


• Couscous, to serve

Chermoula

• 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 teaspoons grated fresh turmeric


• 1/3 cup (80ml) extra virgin olive oil


• 1/4 cup (60ml) lemon juice


• 2 teaspoons ground cumin


• 2 teaspoons sweet paprika


• 2 teaspoons ground coriander


• 1/4 teaspoon chilli powder

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

• Low carb


• Low sugar

Nutrition

• 2519 kj

  Energy




• 45g

  Fat Total




• 10g

  Saturated Fat





• 42g

  Protein





• 308.29mg

  Sodium




• 4g

  Carbs (sugar)




• 5g

  Carbs (total)

All nutrition values are per serve

• Author: Sarah Hobbs


• Image credit: Amanda McLauchlan


• Publication: Notebook:

Source: taste.com.au