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Cook Your Catch: Trout With Chermoula

Cook Your Catch: Trout With Chermoula

Phil Cross brings you another tasty trout dish to try this autumn… Trout with Chermoula.

Chermoula is a traditional North African mix of herbs and spices, served with a variety of fish. It’s ideal for cooking using the tinfoil parcel, baking technique as the tinfoil, encloses the fish in a steamy pocket, giving the rich flavours of the chermoula a chance to marinate deeply.

Ingredients (serves four):

• 1 whole gutted trout (around 700g – 1000g)
• 2 tbsp of white win
• 20g flaked almonds

For the Chermoula
• 2 tbsp of roughly chopped parsley
• 2 tbsp of roughly chopped coriander
• ½ a small onion chopped
• ½ garlic clove (optional)
• 1 tsp each of ground cumin and ground coriander
• ½ tsp each of turmeric, chilli flakes and fine salt
• 2tbsp of olive oil or similar
• 1tbsp lemon juice


  • Preheat the oven to 180C fan / 200C conventional / Gas mark 6.
  • To make the chermoula, put all the ingredients except the oil and lemon juice into a food processor and mix for a minute. Then, slowly trickle in enough oil to make a paste. Finally mix in the lemon juice.
  • Slash the trout five times down each side, going about 1cm deep but trying not to cut through to the bone. Then rub the chermoula all over the fish, working it into the cuts and the cavity.
  • Place the trout on a large sheet of tinfoil, bring up the foil around the sides of the trout and pour the white wine into the parcel but not over the trout and scrunch the edges of the foil together tightly to seal the trout in a baggy parcel. Place the parcel on an oven baking tray and bake for 20 minutes.
  • Remove the trout from the oven, open the foil and sprinkle on the flaked almonds. Return the trout to the oven, with the foil open, for another 10 minutes or so until the trout is cooked through and the almonds are lightly toasted.
  • Serve with sweet potato or brown rice with a selection of vegetables.

Cooks Tips

  • Baking time for trout is approx 15 minutes per 1lb. As a guide the eyes turn white when baked.
  • Serve with a Rose wine or a red Malbec to complement the spices.
  • If you do not have a food processer a hand blender can be used.

Phil Cross

Phil Cross was brought up in rural south Leicestershire and was introduced to a variety of field sports spending his youth coarse fishing and rough sporting. Living on his own he learned to cook and realised it was not as complicated as he thought. Over the years he has developed his cooking skills to the extent that his wife is happy to leave him in the kitchen whilst enjoying a glass of wine! Phil was introduced to fly fishing by a close friend, starting with practicing casting in the village park. They now fish together on a weekly basis.

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