Serves: 6

I absolutely love harissa and together with salmon or ocean trout, you’ve got me.

This recipe from Gourmet Traveller is just weekday genius. Like, excuse to open a bottle of Riesling genuine.

I served it with some sautéed baby potatoes, though for the weekend, it would be mad to skip cous cous.

And of course labne.!

Just genius.

Ingredients

6 ocean trout fillets, skin on
1 tbsp olive oil, plus extra for drizzling
Juice of 1 lemon, plus extra to serve

Harissa

1 tsp cumin seeds
1 tsp caraway seeds
6 dried long red chillies, soaked in hot water for 15 minutes
8 red birds eye chillies
2 garlic cloves, chopped
1/4 c olive oil

Method

1. Preheat the oven to 200c. Place trout skin-side up on a lightly oiled oven tray. Drizzle with oil and a little lemon juice, then roast until cooked to your liking (5 – 6 minutes for medium rare).
2. 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 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.
3. Toss herbs and pea tendrils in a little oil and extra lemon juice. Spread labne on serving plates, top with fish and a spoonful of harissa and serve with the salad.