Fast Recipes

Ocean trout with harissa and yoghurt

Make your own harissa? It's easier than you think.

By Lisa Featherby
  • Serves 6
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Harissa is not only straightforward to make, it's a fine pairing with a piece of fish. We've served this ocean trout with no more than a simple salad but couscous would add a little heft.


  • 6 ocean trout fillets (about 180gm 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 labne or thick yoghurt, to serve
  • 1 tsp cumin seeds
  • 1 tsp caraway seeds
  • 6 dried long red chillies, soaked in hot water for 15 minutes
  • 8 red birdseye chillies
  • 2 garlic cloves, chopped
  • 60 ml (¼ cup) olive oil


  • 1
    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 minutes for medium-rare).
  • 2
    For harissa, dry-roast spices until fragrant (see cook's notes p168), 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.
  • 3
    Toss pea tendrils and herbs in a little olive oil and lemon juice. Spread labne on serving plates or bowls, top with fish and a spoonful of harissa and serve with salad.