Ocean trout with harissa and yogurt

Prep 0 h : 15 m
Cook 0 h : 10 m


  • 6 ocean trout fillets (about 180g 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 labneh or thick yogurt, to serve


    1 tsp cumin seeds

    1 tsp caraway seeds

    6 dried long red chillies, soaked in hot water for 15 minutes

    8 red bird’s-eye chillies

    2 garlic cloves, chopped

    60ml olive oil


  • 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 mins for medium-rare).

    For harissa, dry-roast spices until fragrant, 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.

    Toss pea tendrils and herbs in a little olive oil and lemon juice.

    Spread labneh on serving plates or bowls, top with fish and a spoonful of harissa and serve with salad.