Moroccan Ocean Trout Bowl

Ingredients

• 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

Method

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.