Spice-crusted ocean trout with zucchini salad

Ingredients

• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp sea salt
• 4 (about 180g each) ocean trout fillets
• 1 tbs olive oil
• Mixed salad leaves, to serve
• Lemon wedges, to serve

Yoghurt dressing

• 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
• 2 tbs fresh lemon juice
• 1 tbs extra virgin olive oil
• 1/2 tsp Dijon mustard
• Salt & freshly ground black pepper

Zucchini salad

• 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
• 2 tbs finely chopped fresh mint
• 2 tbs finely chopped fresh continental parsley
• 1 tbs olive oil
• 1 tbs fresh lemon juice
• Salt & freshly ground black pepper

Method

1. Combine coriander, cumin, paprika and sea salt in a bowl. Rub over fish. Place fish in a glass or ceramic dish. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
2. Meanwhile, to make dressing, combine yoghurt, garlic, dill, chives, coriander, lemon juice, oil and mustard in a bowl. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
3. To make the zucchini salad, combine zucchini, onion, tomato, cucumber, mint, parsley, oil and lemon juice in a bowl. Taste and season with salt and pepper.
4. Heat the oil in a non-stick frying pan over medium-high heat. Add trout and cook for 2 minutes each side for medium or until cooked to your liking.
5. Spoon zucchini salad among plates. Top with trout and drizzle with dressing. Serve with salad and lemon wedges.

Tweet