Skip to main content
Chermoula sea trout with turmeric roast cauliflower & pomegranate (2).jpg

Chermoula sea trout with turmeric roast cauliflower & pomegranate

Prep 5 minutesCooking 10 minutes4 people

Anna Hansen’s fusion cooking blends the best of sustainable, British, seasonal produce with unusual flavours and textures from around the globe. She now heads her own successful eatery, The Modern Pantry, where her eclectic, creative cuisine shines.

recipe

10 minutes

15 minute or less

Main Course

Dinner Recipes

Summer Recipes

Gluten Free Recipes

Fish Recipes

Oils

Main Course

Medium

https://images-eu-prod.cms.commerce.dynamics.com/cms/api/cpbmrtbsrm/imageFileData/MEixZ?ver=132b&w=315&h=315&m=6

Ingredients

Chermoula Baked Sea Trout
• 800g sea trout, fillets
• 4 tbsp Chermoula
• 1 tbsp fresh ginger, minced
• 3 tsp cumin seed, toasted and ground
• 2 tsp fresh turmeric, minced
• 2 cloves garlic, finely chopped
• 1 banana shallot, finely diced
• 2 lemons, zest and juice
• ½ bunch flat leaf parsley, chopped
• ½ bunch coriander, chopped
• 1 tsp Maldon salt
• 60ml Early Harvest Olive Oil

Zhoug Tahini Cream
• 125ml Tahini
• 125ml water
• 4 tbsp Zhoug
• 1 ½ lemons, juice
• Salt

Instructions

  1. Trim the sea trout fillets. Mix the remaining ingredients together in a bowl to make the Chermoula marinade then smother the fish. Leave to marinate for ½ hour then either grill on the BBQ or bake in the oven at 180C for 8 mins or so until the fish is just cooked through.
  2. Whisk the Tahini, lemon juice and water together adding more water (or lemon juice) if necessary to achieve the consistency of double cream and season to taste.
  3. Toss the cauliflower with the turmeric, garlic and some Early Harvest Extra Virgin Olive Oil. Season and roast at 200C for 10 mins or so until starting to caramelise. Remove from oven and add lemon zest. Allow to cool a little then add pomegranate and coriander. Adjust seasoning.
  4. Spoon a generous amount of cauliflower on to a plate. Lay the sea trout on top and dress liberally with the Zhoug Tahini cream.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

Tahini

Tahini

Skilfully roasted to release a rich, nutty, balanced flavour, our Tahini is then slowly double ground to create a creamy texture and a glossy finish.

Zhoug Paste

Zhoug Paste

An intensely herbal paste that adds fresh, spicy notes to grilled vegetables, chicken and lamb

Chermoula

Chermoula

Fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including our Beldi preserved lemons, for a warm, intense flavour with a hint of citrus.