Chermoula trout salad

Name: Chermoula trout salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 95 g jar Cooks' Ingredients Chermoula; 1½ tbsp extra virgin olive oil, plus 1 tsp; 4 sea trout fillets; ½ lemon juice; 150 g bulgur wheat; 250 g Chantenay carrots, halved lengthways; 60 g pitted green olives, roughly chopped; 1 midi cucumber, sliced; 2 preserved lemons, flesh discarded, rind cut into fine strips; 25 g pack flat leaf parsley, chopped

This is an explosion of fresh, grown-up flavours, warmed by the hum of chermoula, a North African spice paste. Different oily fish, such as salmon, fresh tuna or mackerel, also work well.

5 out of 5 stars(1) Rate this recipe

High in omega 3

Serves4
CourseMain meal
Prepare20 mins
Cook35 mins
Total time55 mins

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Ingredients

95g jar Cooks' Ingredients Chermoula
1½ tbsp extra virgin olive oil, plus 1 tsp
4 sea trout fillets
½ lemon juice
150g bulgur wheat
250g Chantenay carrots, halved lengthways
60g pitted green olives, roughly chopped
1 midi cucumber, sliced
2 preserved lemons, flesh discarded, rind cut into fine strips
25g pack flat leaf parsley, chopped

Method

Mix 2 tbsp chermoula with ½ tbsp oil. Put the trout fillets in a non-reactive (for example ceramic) dish and coat the tops and sides with the chermoula mixture; cover and chill. In a separate bowl, combine the remaining chermoula with 1 tbsp oil and the lemon juice to make a dressing.
Meanwhile, cook the bulgur wheat according to pack instructions, then drain and rinse under cold water. Coat the carrots in 1 tsp oil. Put a large, non-stick frying pan over a medium-high heat. Fry the carrots for 4-5 minutes until tender with a little bite. Transfer to a bowl and add the cooked bulgur, olives, cucumber, preserved lemon rind, parsley and ½ the chermoula dressing, tossing to combine.
Return the pan to a medium heat. Season the fish and add to the pan, skin-side down. Sear for 3-4 minutes, until the skin begins to crisp, then fip and cook for 30 seconds before removing the pan from the heat, leaving them to continue cooking in the residual heat for 5 minutes. The flesh should be opaque and flake easily with a fork. Divde the salad between serving plates. Remove the fish skin and flake on top in large pieces, then drizzle with the dressing.