Moroccan Ocean Trout Bowl


  • 4 Fresh Huon Ocean Trout portions, skin off
  • 4 tsp za'atar
  • 2 cups couscous, cooked per directions on the pack
  • 1 punnet cherry tomatoes, halved
  • 1 lemon, juice and zest
  • 2 tbsp preserved lemon, diced
  • 1/2 cos lettuce, leaves washed
  • 1/2 cup mint, roughly chopped
  • 1/4 cup parsley, roughly chopped
  • 1/2 cup Greek yoghurt


  1. 1
    Preheat your grill to its highest setting.
  2. 2
    Place the trout on a tray lined with baking paper and sprinkle over the za’atar spice. Use your hands to make sure the spice is evenly spread over each portion. Season with a pinch of salt.
  3. 3
    Grill ocean trout and cook for 8-10mins. Once the ocean trout is cooked, remove the tray from under your grill and pour over ½ of the lemon juice.
  4. 4
    While the trout is cooking mix tomatoes, preserved lemon, ½ the herbs and remaining lemon juice through the warm couscous. Season to taste
  5. 5
    To assemble bowls, start with cos lettuce leaves, then add the couscous, top with trout and any juices in the tray. Garnish with cucumbers and remaining herbs and a dollop of yogurt.