A show stopping centrepiece of grilled rainbow trout, sitting on a bed of blackened, blistered green beans and toasted almonds, with a hot, herbaceous green chilli Chermoula dressing spooned over the top. The citrus and coriander notes in Chermoula lend itself well to seafood. Adding the heat of green chilli to it takes it up a notch and creates a fiery dressing that brings this dish to life. The soft flesh of the fish along with the charred beans and nutty toasted almonds all benefit from the kick of heat that the chilli Chermoula dressing brings.

We used British Chalkstream rainbow trout in this recipe, one of the more sustainable fish option out there. You can read about the sustainable measures they take here.

Ingredients

200g green beans

Salt and pepper

70g flaked almonds

2 long green chillies

1 clove garlic, peeled

30g coriander, but could do mint or parsley, or a mix

4tbsp Chermoula

8tbsp Early Harvest Extra Virgin Olive Oil

1 lemon, juiced

2 rainbow trout, 300-500g, gutted

Ingredients

200g green beans

Salt and pepper

70g flaked almonds

2 long green chillies

1 clove garlic, peeled

30g coriander, but could do mint or parsley, or a mix

4tbsp Chermoula

8tbsp Early Harvest Extra Virgin Olive Oil

1 lemon, juiced

2 rainbow trout, 300-500g, gutted

1

Heat your oven to 170C fan/190C non-fan/gas mark 5. Place a large pan of salted water on a high heat and bring to the boil. Trim the stalks from the beans. Once the water is boiling, add the beans to the pan and blanch for 90 seconds. They should slightly undercooked as they are going to get cooked a second time. Drain then place in very cold or ice water for 3-4 minutes, then drain and dry on a tea towel.

2

Once the oven is hot, spread the almonds on a baking tray and bake for 5- 7 minutes, or until golden brown.

3

Remove the stalk and seeds from the chillies. You may not need all the chillies depending on how hot they are or how much chilli heat you prefer. Roughly chop and place in a food processor with the garlic, coriander, chermoula and 4 tbsp olive oil. Blitz till fairly well chopped, then add 3 tbsp olive oil and blitz again till it is the consistency of a thick dressing/salsa. If you don’t have a food processor, chop everything as fine as possible and mix in a bowl. Season with salt then taste and add more if needed.

4

Ideally, its best to cook the beans and the trout on a charcoal or gas BBQ, but they both can be cooked in a hot griddle or frying pan. When ready to cook, toss the beans with ½ tbsp olive oil and season with salt. Grill over a high heat till blistered and starting to blacken, then remove from and dress with lemon juice, taste and add more salt or pepper as required.

5

Dry the trout with a paper towel, then rub with remaining olive oil (a very light coating is all that’s needed) and season generously with salt. Place on a hot grill and cook for around 3-4 minutes on each side, or until the skin is crisp and the flesh feels firm to the touch. Its nice if the flesh around the bones is still a little pink. Remove from the grill and allow to rest for a few minutes.

6

Toss the beans with the toasted and almonds and divide between plates. Place the trout on top or to the side then drizzle both with plenty of the chermoula dressing.

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