1 lemon, (reserve zest and 2 tsp juice for the sauce)
1 tbsp ras al hanout
Small pot of natural yoghurt
1 garlic clove, crushed
1 sprig coriander, leaves finely chopped
Salt and pepper
Salad leaves and tomatoes to serve
Method
Place the trout fillets in a shallow dish flesh side up and pour over the oil, all but 2 tsp of the lemon juice, and evenly rub the ras al hanout onto each fillet.
Leave to marinate for 5-10 minutes.
Meanwhile, in a small bowl mix together the yoghurt, ¼ tsp lemon zest and the reserved 2 tsp of lemon juice, garlic and coriander.
Season with salt and pepper and set aside while you cook the fish.
Preheat the grill to medium hot.
Lift out the trout fillets onto the grill rack and cook for 4-5 minutes per side.
Once cooked through serve with the yoghurt sauce and a crisp side salad.
