Chermoula Ruby Red Trout with Warm Heirloom Tomatoes and Lentil Salad

///Chermoula Ruby Red Trout with Warm Heirloom Tomatoes and Lentil Salad
Chermoula Ruby Red Trout with Warm Heirloom Tomatoes and Lentil Salad

Chermoula Ruby Red Trout with Warm Heirloom Tomatoes and Lentil Salad

Takes 45 minutes, Serves 2.

For the Chermoula:

  1. ¾ teaspoon coriander seeds
  2. ¾ teaspoon cumin seeds
  3. 2 garlic cloves
  4. ¼ teaspoon lemon zest, finely grated
  5. ¼ cup fresh lemon juice
  6. 1 teaspoon smoked paprika
  7. ¾ teaspoon kosher salt
  8. ¼ teaspoon crushed red pepper flakes
  9. 1 cup (packed) cilantro leaves with tender stems
  10. 1 cup (packed) parsley leaves
  11. ½ cup (packed) mint leaves, reserving 1 tablespoon mint for garnish
  12. ¾ cup extra virgin live oil

Instructions:

  1. Toast coriander and cumin seeds in a small dry skillet, tossing occasionally until very fragrant, about 2 minutes.
  2. Let cool, then lightly crush with a heavy skillet or mallet. Puree toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt and red pepper flakes in a food processor until spices are ground and mixture is very smooth.
  3. Add cilantro, parsley, and mint. Process until well combined but slightly textured.
  4. Note: Sauce can be made 3 days ahead. Chill in an airtight container.

For the Trout and Lentil Salad:

  1. 2 Ruby Red Trout Fillets, thawed and patted dry
  2. 2 tablespoons chermoula seasoning
  3. Sea salt and cracked black pepper to taste
  4. ¼ cup extra virgin olive oil
  5. 1 15-oz. can lentils, drained and rinsed
  6. 4 heirloom tomatoes, sliced
  7. 1 Lebanese or English cucumber, thinly sliced
  8. 1 cup mint leaves, coarsely chopped
  9. Lemon wedges to serve

Instructions:

  1. Pre-heat oven to 400° F. Line a baking sheet with parchment paper. Place the trout fillets on the lined sheet.
  2. Brush trout with the chermoula, sprinkle with salt and pepper and drizzle with 1 tablespoon of the oil.
  3. Cook for 10-12 minutes or until the trout is opaque and flakes easily.
  4. While the trout is cooking, pace the lentils, tomatoes, cucumber, mint, salt, pepper and remaining oil in a large bowl and toss to combine.
  5. Add to sheet pan along side trout the last 5 minutes of cooking to warm. Remove tray from oven and cool 5 minutes.
  6. Serve on tray or plate as desired. Garnish with mint leaves and serve with lemon slices.