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Ocean trout with spring onion and mint couscous

Name: Ocean trout with spring onion and mint couscous
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup (200g) couscous; 1/4 cup (60ml) olive oil; 1 preserved lemon quarter (see note), rind finely chopped; 150g low-fat natural yoghurt; 600g ocean trout fillets; 2 tablespoons lemon juice; 2 tablespoons each chopped mint, parsley, dill and chives, plus parsley leaves to serve; 2 spring onions, thinly sliced; 2 tablespoons pistachio kernels, roughly chopped

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Ocean trout with spring onion and mint couscous

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by Jill Dupleix

Food writer

Oct 03, 2015

Use low-fat yoghurt and chopped preserved lemon to make an instant relish for Jill Dupleix's beautiful ocean trout, which is rich in essential fatty acids.

1 cup (200g) couscous
1/4 cup (60ml) olive oil
1 preserved lemon quarter (see note), rind finely chopped
150g low-fat natural yoghurt
600g ocean trout fillets
2 tablespoons lemon juice
2 tablespoons each chopped mint, parsley, dill and chives, plus parsley leaves to serve
2 spring onions, thinly sliced
2 tablespoons pistachio kernels, roughly chopped

Method

1.

Mix couscous with 350ml boiling water and 2 teaspoons olive oil, then season. Cover and stand for 15 minutes. Mix the preserved lemon with the yoghurt and set aside.
2.

Heat another 2 teaspoons olive oil in a large non-stick frypan over medium-high heat. Season fish and cook, skin-side down, for 5 minutes. Turn and cook for 30 seconds, then remove from pan. Cool slightly. Remove and discard skin, then flake flesh.
3.

Whisk lemon and remaining 2 tablespoons oil together. Fluff couscous, then mix in herbs and spring onion. Divide among bowls and top with fish, dressing, pistachios, yoghurt and extra parsley.