- 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
- 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.