Spice- rubbed trout

Provincial Living - - Taste -

Prepa­ra­tion: 30 min | Cook­ing time: 20 min | Serves: 4

4 whole trout (ap­prox. 300g each), gut­ted and scaled 1½ un­waxed le­mons 1 small bulb of fen­nel (250g), halved and finely sliced, keep­ing the leafy tops a large hand­ful of roughly chopped fresh flat- leaf pars­ley leaves 200g gi­ant cous­cous 250g French green beans, trimmed and cut into 1cm rounds 1 tbsp olive oil sea salt

For the spice rub

2 tbsp su­mac 1 tbsp smoked pa­prika 1 tbsp sugar 1 tbsp sea salt 1 tbsp ground cumin ½ tbsp ground ginger ½ tbsp ground cin­na­mon

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