Couscous-crusted ocean trout with pea salad
SERVES 8 PREP + COOK TIME 50 MINUTES
3 medium (510g) red onions
1/4 cup (60ml) extra virgin olive oil
1/2 cup (125ml) vegetable stock
1/2 cup (100g) whole wheat couscous
1 cup small flat-leaf parsley leaves
1 cup small mint leaves
2 large lemons
1/2 cup (50g) walnuts, roasted, chopped 1 tablespoon cumin seeds
1.2kg side of ocean trout, skin on, pin-boned 500g sugar snap peas, trimmed
500g frozen peas
CREAMY DRESSING
1/3 cup (80g) creme fraiche
1/4 cup (60ml) extra virgin olive oil 2 tablespoons red wine vinegar 2 tablespoons dijon mustard
Preheat oven to 200°C (180°C fan-forced). Line two large oven trays with baking paper.
Cut onions into 1cm thick rounds; place on one of the lined trays and drizzle with 1 tablespoon of the oil. Season with salt and freshly ground black pepper. Roast for 35 minutes or until browned.
Meanwhile, bring stock and 1 tablespoon of the oil to the boil in a small saucepan over high heat. Remove from heat. Stir in couscous and cover tightly with a lid; stand for 2 minutes or until water is absorbed. Coarsely chop half the herbs; finely grate the rind from 1 lemon. Add the chopped herbs and 2 teaspoons of the lemon rind to couscous with walnuts and cumin seeds; season. Stir through with a fork.
Place the ocean trout, skin-side down, on the second lined oven tray. Drizzle with the remaining oil; season lightly with sea salt flakes and freshly ground black pepper. Spoon couscous mixture evenly over trout to cover. Cut both lemons in half; place on tray beside trout. Bake for 25 minutes or until the crust is golden and trout is still pink in the middle.
CREAMY DRESSING Meanwhile, whisk ingredients in a small bowl until smooth; season to taste.
Just before the trout is cooked, cook both peas in a saucepan of boiling water for 2 minutes; drain. Refresh under cold running water; drain. Place peas in a medium bowl with the remaining herbs and remaining lemon rind; toss gently to combine.
To serve, transfer the trout to a large serving platter; top with roasted onion rings and lemon halves. Serve with pea salad and creamy dressing. Not suitable to freeze or microwave.