dinner · gluten-free · dairy-free
Crispy butterflied trout with chermoula and red pepper sauce
A whole butterflied trout, dried in the fridge for crisp skin, roasted skin-down over high heat and served on charred scallions with a green chermoula on one side and a smoky red pepper sauce on the other.
- Time
- 40min
- Steps
- 6
Ingredients
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Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Blender or food processor, Cast-iron pan.
Helpful, not essential: Grill or smoker.
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Method
-
1
Pat the trout very dry, salt lightly, and leave skin side up, uncovered, in the fridge for at least a few hours or up to 2 days so the skin dries.
-
2
Blend the cilantro, parsley, garlic, cumin, paprika, lemon juice and oil into a loose chermoula. Season.
-
3
Blend the peppers, smoked paprika, harissa, vinegar and oil into a smooth red sauce. Season.
-
4
Heat the broiler or a grill to high. Char the scallions with a little oil until blistered.
-
5
Lay the trout skin side down in a hot oiled cast-iron pan and cook 3-4 minutes until the skin is crisp, then slide under the broiler for 2-3 minutes to finish the flesh.
-
6
Serve on the charred scallions, with chermoula spooned over one fillet, red sauce over the other, and lemon on the side.
