OCEAN TROUT WITH HARISSA AND YOGURT

Prep time 15 mins Cooking time 10 mins Serves 6

INGREDIENTS

6 ocean trout fillets (about 180g each), skin on

1 tbsp olive oil, plus extra for drizzling

Juice of 1 lemon (or to taste), plus extra to serve

Mixed soft herbs, pea tendrils and labneh or thick yogurt, to serve HARISSA

1 tsp cumin seeds

1 tsp caraway seeds

6 dried long red chillies, soaked in hot water for 15 minutes

8 red bird’s-eye chillies

2 garlic cloves, chopped 60ml olive oil

METHOD

Preheat oven to 200°C. Place trout skin-side up on a lightly oiled oven tray. Drizzle with olive oil and a little lemon juice, then roast until cooked to your liking, 5-6 mins for medium-rare). For harissa, dry-roast spices until fragrant, then finely crush with a mortar and pestle. Combine chillies and garlic in a jug and blend with a hand-held blender, until finely chopped. Add spice mixture and a large pinch of salt, then blend, gradually adding oil, until a coarse purée. Season to taste.

Toss pea tendrils and herbs in a little olive oil and lemon juice.

Spread labneh on serving plates or bowls, top with fish and a spoonful of harissa and serve with salad.