Moroccan-Spiced Brown Trout

Ingredients

Trout portions

1 lemon

Handful of fresh coriander or parsley, chopped

For the spice rub:

1 tbsp smoked paprika

1 spoon brown sugar

2 tsp sea salt

1 tbsp sumac

1 spoon ground cumin

1 spoon ground ginger

1 spoon ground cinnamon

 

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Method

1. Mix all the ingredients for the spice rub in a small bowl.

2. Pop the trout into a lightly oiled roasting tray with the skin facing up.

3. Press the spice rub generously onto the fish skin to make a crust. Any leftover mix can be rubbed onto the other side of the trout portion.

4. Slice the lemon into rounds and add to the roasting tray.

5. Grill for 5-10 minutes on the skin, then 3-5 minutes on the other side if needed (depending on the thickness of the portion).

6. Serve with the roasted lemon slices and the chopped, fresh herbs.