Name: Ocean trout with harissa and yoghurt
Yield: 6
Ingredients: 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; Harissa; 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

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.

Ingredients

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

Harissa

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

Method

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.

Styling by Lisa Featherby