Trout with Preserved Lemon

Name: Trout with Preserved Lemon
Total time: 40 min
Yield: 4 servings
Cuisine: North African
Ingredients: 2 whole rainbow trout (scaled, cleaned); 1/2 batch chermoula paste (cilantro, parsley, garlic, cumin, paprika, lemon juice, olive oil); 1 preserved lemon (rinsed, sliced); 1/2 cup green olives

Cleaned fresh rainbow trout stuffed with zesty herb chermoula and sliced preserved lemons, baked flaky.

40 minutesYield · 4 servingsRegion · Sefrou

Ingredients

What you’ll need

2 whole rainbow trout (scaled, cleaned)
1/2 batch chermoula paste (cilantro, parsley, garlic, cumin, paprika, lemon juice, olive oil)
1 preserved lemon (rinsed, sliced)
1/2 cup green olives

Method

How it comes together

1
Preheat your oven to 400°F (200°C). Grease a baking sheet or baking dish with olive oil.
2
Rinse trout and pat completely dry. Rub the interior cavity and the skin of the fish with the chermoula paste.
3
Stuff the cavity of each fish with sliced preserved lemon rind and green olives.
4
Place on the baking sheet and bake at 400°F (200°C) for 15-18 minutes until the fish flakes easily with a fork and is tender. Serve hot.

Accuracy note

Rinse preserved lemon and olives before deciding how much additional salt the fish needs.

Chef’s note

Scoring the skin of the trout before baking allows the savory chermoula marinade to penetrate deep into the flesh.