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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
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.
Want to cut out the fish but keep the omega-3? Swap the trout for a mixture of cooked edamame beans and roughly chopped walnuts.
Typical values per serving when made using specific products in recipe
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