Harissa-honey glazed ocean trout with herb yoghurt

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 1/2 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 1/2 orange
• 1 bunch radishes, trimmed, halved
• Herb yoghurt
• 1 cup (loosely packed) herbs such as coriander, mint and parsley, plus extra to serve
• 1/2 large preserved lemon, flesh discarded, rind chopped
• 1 garlic clove, finely grated
• 60 ml (1/4 cup) extra-virgin olive oil
• Juice of 1 lemon
• 200 gm (1 cup) Greek-style yoghurt

Instructions

1. 1

   1: 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.

2. 2

   2: 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).

3. 3

   3: 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).

4. 4

   4: 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.

5. 5

   5: 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.