Couscous-crusted ocean trout with pea salad
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Couscous-Crusted Ocean Trout with Pea Salad
Whether you’re serving it family-style down the middle of the table or setting up a buffet, a whole side of ocean trout makes a spectacular centrepiece.
Prep Time: 15 min, Cook time: 1 hr 5 min
Serves 8
Ingredients
Creamy Dressing
Method
- Preheat oven to 200C. Line two large oven trays with baking paper.
- Cut onions into 1cm thick rounds; place on one of the lined trays and drizzle with 1 tablespoon of the oil. Season. Roast for 35 minutes or until browned.
- .Bring stock and 1 tablespoon of the oil to the boil in a small saucepan over high heat. Remove from heat. Stir in couscous and cover tightly with a lid; stand for 2 minutes or until water is absorbed. Coarsely chop half the herbs; finely grate the rind from 1 lemon. Add the chopped herbs and 2 teaspoons of the lemon rind to couscous with walnuts and cumin seeds; season. Stir through with a fork.
- Place ocean trout, skin-side down, on second lined oven tray. Drizzle with remaining oil; season lightly. Spoon couscous mixture evenly over trout to cover. Cut both lemons in half; place on tray beside trout. Bake for 25 minutes or until the crust is golden and trout is still pink in the middle.
- Meanwhile, to make creamy dressing, whisk ingredients in a small bowl until smooth; season to taste.
- Just before the trout is cooked, cook both peas in a saucepan of boiling water for 2 minutes; drain. Refresh under cold running water; drain. Place peas in a medium bowl with the remaining herbs and remaining lemon rind; toss gently to combine.
- To serve, transfer trout to a large serving platter; top with roasted onion rings and lemon halves. Serve with pea salad and creamy dressing.
Recipe by Womens Weekly Food