Spice-crusted trout with zucchini salad
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon sea salt
4 (about 180g each) ocean trout fillets
1 tablespoon olive oil
Mixed salad leaves, to serve
Lemon wedges, to serve
Combine coriander, cumin, paprika and sea salt in a bowl. Rub over fish. Place fish in a glass or ceramic dish. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
Meanwhile, to make dressing, combine yoghurt, garlic, dill, chives, coriander, lemon juice, oil and mustard in a bowl. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
To make the zucchini salad, combine zucchini, onion, tomato, cucumber, mint, parsley, oil and lemon juice in a bowl. Taste and season with salt and pepper.
Heat the oil in a non-stick frying pan over medium-high heat. Add trout and cook for 2 minutes each side for medium or until cooked to your liking.
Spoon zucchini salad among plates. Top with trout and drizzle with dressing. Serve with salad and lemon wedges. Then add Yoghurt dressing & Zucchini Salad.