Discover the addictive combination of spicy chermoula and pan-fried ocean trout.
The ingredient of Chermoula Ocean Trout With Rocket And Preserved Lemon
- 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
- 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
The Instruction of chermoula ocean trout with rocket and preserved lemon
- 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
- 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
- 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
- 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
Nutritions of Chermoula Ocean Trout With Rocket And Preserved Lemon
calories: 602 041 caloriescalories: 45 grams fat
calories: 10 grams saturated fat
calories: 5 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 42 grams protein
calories: n a
calories: 308 29 milligrams sodium
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calories: nutritioninformation