Roasted trout with chermoula

roasted trout with chermoula 1

Serves 4 as a main
Preheat the oven to 180°C, gas mark 4-5

For the Chermoula:
2 tsp each of cumin and coriander seeds
6 cloves garlic, peeled
A large handful of fresh coriander (use the leaves and stalks)
A large handful of flat leaf parsley
1 preserved lemon, chopped
1/2 red pepper, chopped
3 tsp sweet paprika
1 tsp each of Himalayan pink salt and pepper
Approximately 60ml (1/4 cup) organic, cold pressed extra virgin olive oil
4-8 whole trout (depending on their size) cleaned and gutted

For the stuffing:
100g (3/4 cup) raisins
2 tbsp lemon juice
4 spring onions, finely chopped
1 tsp each of Himalayan pink salt and pepper

Chermoula is a vibrant herb and lemon marinade used often in North African cooking, especially Tunisia, Algeria and Libya. The flavours work well with fish and seafood but can be used to flavour soups, roasted vegetables etc.

Start by making the Chermoula; toast off the cumin and coriander seeds in a dry pan over a medium heat, stirring intermittently to making sure they do not burn. Add these and all the other Chermoula ingredients to a food processor and blend until smooth. Adjust the seasoning, scrape into a small bowl and reserve.

Lay out each of the trout onto a large sheet of baking paper. Score the fish gently by cutting three diagonal lines on each side.

Mix all the stuffing ingredients together and spoon into the cavity of each fish. Sprinkle a little salt and pepper over the fish and then wrap up tightly in the baking paper. Transfer into a large baking tray and bake for approximately 20 minutes or until cooked through.

Serve whole or filleted with a dollop of Chermoula sauce; the fresh herby taste compliments the trout beautifully, the acidic sweetness of the fruit and lemon a perfect foil for the delicate flavours of the fish.

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