Ocean trout with harissa and yogurt
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.