Ingredients

• ½ tsp cumin seeds
• ½ tsp coriander seeds
• ½ tsp paprika
• ½ tsp ground cinnamon
• ½ tsp cayenne pepper
• 150g/5½oz trout fillet
• skin on
• 1 tbsp olive oil
• ½ lemon
• juice only
• 2 tbsp olive oil
• ½ lemon juice only
• 1 courgette
• cut into ribbons with a vegetable peeler
• salt and freshly ground black pepper
• 2 tomatoes
• finely chopped
• 4 tbsp olive oil
• 2 tbsp chopped fresh basil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the trout
• grind the spices together in a pestle and mortar.
• Place the ground spice mixture into a bowl and add the trout
• turning to coat in the spices.
• Heat the olive oil in a medium frying pan over a high heat. Add the trout and fry for one minute on each side
• to brown.
• Add the lemon juice and transfer to the oven to bake for three minutes
• or until cooked through.
• To make the courgette salad
• place the olive oil and lemon juice in a bowl and whisk together.
• Add the courgette strips and toss together
• seasoning
• to taste
• with salt and freshly ground black pepper.
• To make the tomato sauce
• place the tomatoes
• oil and basil in a food processor and blend until smooth.
• Pour the tomato mixture into a small saucepan over a medium heat. Bring to the boil
• then reduce the heat to simmer for three minutes and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the courgette salad in the centre of a plate
• place the trout on top and spoon over some of the sauce.