OCEAN TROUT WITH HONEY, SESAME & TERIYAKI

PREP + COOK TIME 25 MINUTES SERVES 4

This recipe is egg−free

¼ cup (60ml) teriyaki marinade ¼ cup (90g) honey

(see tips over page)

2 x 200g ocean trout fillets, skin on 2 x 150g ocean trout fillets, skin on

(for the kids)

1 cup (250ml) chicken stock 2 tablespoons dried currants

1 cup (200g) wholemeal couscous 100g baby spinach leaves

20g butter, chopped

2 teaspoons sesame seeds, toasted coriander leaves (optional), to serve

1 Combine teriyaki marinade and honey in a small saucepan; bring to the boil. Divide mixture into two portions; reserve one portion for serving.

2 Cook fish, skin−side up on a heated oiled grill plate (or grill or barbecue), over high heat for 3 minutes. Turn fish, brush with half the teriyaki mixture. Cook for a further 2 minutes or until just cooked, brushing with a little more of the teriyaki mixture.

3 Meanwhile, heat stock and currants in a small saucepan over high heat for 1 minute or until boiling. Combine couscous and spinach in a large heatproof bowl. Pour stock mixture over couscous, cover; stand for 5 minutes or until liquid is absorbed. Add butter and fluff with a fork.

4 Spoon couscous mixture onto serving plates; sprinkle with sesame seeds. Top with trout. Garnish with coriander, if you like, and serve with reserved teriyaki mixture.