Name: Harissa-honey glazed ocean trout with herb yoghurt
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4-6
Ingredients: 1 side ocean trout (about 1.2kg), pin-boned; Lemon wedges and extra-long red chilli, to serve; Harissa-honey glaze; 2 tsp dried chilli flakes; 1 tsp each cumin seeds, coriander seeds and caraway seeds; 1 tsp sweet paprika; 1 tbsp floral honey, such as orange blossom; Finely grated zest and juice of ½ orange; 2 tsp red wine vinegar; Spiced chickpeas and carrots; 2 bunches heirloom carrots, trimmed, scrubbed and halved lengthways; 800 gm can chickpeas, drained and rinsed; 2 garlic cloves, crushed; 2 tsp ras el hanout; 2 tbsp olive oil; Finely grated zest and juice of ½ orange; 1 bunch radishes, trimmed, halved; Herb yoghurt; 1 cup (loosely packed) herbs such as coriander, mint and parsley, plus extra to serve; ½ large preserved lemon, flesh discarded, rind chopped; 1 garlic clove, finely grated; 60 ml (¼ cup) extra-virgin olive oil; Juice of 1 lemon; 200 gm (1 cup) Greek-style yoghurt

This ocean trout is brushed with a harissa-honey glaze built from toasted spices, citrus and a touch of floral sweetness, then roasted until just tender and caramelised at the edges. Alongside, chickpeas and heirloom carrots are tossed with ras el hanout and orange before roasting until golden, with radishes added for a final hit of freshness. A bright herb yoghurt, blended with preserved lemon, garlic and olive oil, brings cooling contrast and lift to the dish. Finished with extra herbs and a squeeze of lemon, it’s a generous roast designed for easy sharing at the table.

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Ingredients

1 side ocean trout (about 1.2kg), pin-boned

Lemon wedges and extra-long red chilli, to serve

Harissa-honey glaze

2 tsp dried chilli flakes

1 tsp each cumin seeds, coriander seeds and caraway seeds

1 tsp sweet paprika

1 tbsp floral honey, such as orange blossom

Finely grated zest and juice of ½ orange

2 tsp red wine vinegar

Spiced chickpeas and carrots

2 bunches heirloom carrots, trimmed, scrubbed and halved lengthways

800 gm can chickpeas, drained and rinsed

2 garlic cloves, crushed

2 tsp ras el hanout

2 tbsp olive oil

Finely grated zest and juice of ½ orange

1 bunch radishes, trimmed, halved

Herb yoghurt

1 cup (loosely packed) herbs such as coriander, mint and parsley, plus extra to serve

½ large preserved lemon, flesh discarded, rind chopped

1 garlic clove, finely grated

60 ml (¼ cup) extra-virgin olive oil

Juice of 1 lemon

200 gm (1 cup) Greek-style yoghurt

Method

Preheat oven to 180°C fan-forced. For harissa-honey glaze, dry-roast whole spices in a small frying pan until fragrant. Transfer to a mortar and pestle and pound until coarsely crushed. Transfer to a bowl with remaining ingredients and set aside.

Place trout, flesh-side up, on a large oven tray lined with baking paper; spoon over harissa-honey glaze and stand to marinate (45 minutes).

For spiced chickpeas and carrots, combine all ingredients except radishes in a large bowl, season and toss to coat. Spread out over 2 large oven trays lined with baking paper and roast for 15 minutes. Add radishes, toss to coat and roast until vegetables are golden and tender (15-20 minutes).

Meanwhile, for herb yoghurt, combine all ingredients except yoghurt in a high-speed blender, blend until smooth and season to taste. Transfer to a bowl, add yoghurt and swirl to combine.

Roast trout in oven until cooked to your liking (10-15 minutes for medium-rare). Stand for 5 minutes. Transfer to a serving platter, drizzle with pan-juices and scatter with extra herbs. Serve with spiced carrots and chickpeas, and herb yoghurt on the side.

Note

Allow extra time for marinating — refer to the method for details.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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