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Grilled spiced trout with lemon soy vinaigrette and herbed couscous

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. For the trout, rub the lemon zest into the flesh of the trout. Place the cumin seeds, salt and freshly ground black pepper into a pestle and mortar and grind together until well combined. Reserve half a teaspoon for the vinaigrette and sprinkle the rest over the fish.

  2. Heat the olive oil in a griddle pan and add the trout, spring onions and tomato half. Griddle the trout for 2-3 minutes on both sides, or until golden-brown and cooked through.

  3. For the vinaigrette, place the soy sauce, lemon zest and juice and the reserved cumin mixture into a small bowl and whisk well to combine.

  4. For the couscous, pour the stock over the couscous in a bowl and allow to soak for 5-7 minutes, or until all of the liquid is absorbed. Fluff the grains up with a fork and stir in the rest of the couscous ingredients.

  5. To serve, spoon the couscous onto a serving plate and arrange the trout on top. Place the grilled spring onions and tomato half to the side, drizzle over the vinaigrette and serve.

Ingredients

For the trout

  • ½ lemon, zest only
  • 1 trout fillet, skin removed
  • ½ tsp cumin seeds
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 3 spring onions, trimmed and halved lengthwise
  • ½ tomato

For the lemon soy vinaigrette

  • 2 tbsp soy sauce
  • ½ lemon, zest and juice only

For the herbed couscous

  • 150g/5½oz couscous
  • 300ml/10fl oz vegetable stock
  • 2 tbsp olive oil
  • ½ lemon, juice only
  • salt and freshly ground black pepper
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh dill
  • ½ tomato, chopped

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Grilled spiced trout with lemon soy vinaigrette and herbed couscous

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