Moroccan-Spiced Brown Trout

Moroccan-Spiced Brown Trout
Fishboxer Sophie from Fishbox HQ

"Any leftovers are great added to a couscous or quinoa salad for lunch the next day!"


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



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.