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Ocean trout with chermoula crust

"This is a knockout way to cook either ocean trout or tuna. We served the tuna version with Moroccan eggplant salad when Rockpool first opened." - Neil Perry

You'll need

4 (180gm each) ocean trout fillets, skin on, pin boned To serve: lemon wedges   Chermoula 1½ cups (firmly packed) coriander sprigs 2 small red shallots, coarsely chopped 6 cloves of garlic, coarsely chopped 6 cm piece of ginger, finely chopped 2 tbsp extra-virgin olive oil 1 tbsp finely chopped lemongrass heart 1 tbsp each of ras el hanout (see note), ground cumin and Hungarian paprika Pinch each of ground coriander, white pepper, fennel seeds and chilli To taste: lemon juice


  • 01
  • For chermoula, process coriander, shallot, garlic, ginger, oil and a pinch of salt in a blender to a smooth paste. Add lemongrass and process. Add spices and process to a fine paste. Season with lemon juice and salt.
  • 02
  • Preheat a chargrill over medium-high heat. Spread a heaped tablespoon of chermoula evenly onto flesh side of each fillet, then cook, chermoula-side down for 4-5 minutes or until medium-rare. Turn and cook for 2-3 minutes or until skin is crisp and trout is just cooked through. Serve with lemon wedges and Rockpool green salad.

Note Ras el hanout is a Moroccan spice blend available from Herbie's Spices.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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