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Crispy Trout with Herbed Couscous & Horseradish Cream

This Crispy Trout with Herbed Couscous & Horseradish Cream is the perfect spring dish — light, vibrant and full of fresh, green energy. Inspired by the abundance of new-season produce — tender asparagus, fragrant herbs and the sharp lift of fresh horseradish. It celebrates everything I love about cooking in this time of year.

Crispy-skinned trout brings omega-3s and protein, paired with pearl couscous tossed through parsley, dill and garlic for a wholesome, satisfying base. A dollop of horseradish cream adds brightness and a gentle heat that cuts through the richness beautifully.

I was inspired by all the greenery at the markets this week — the bunches of herbs, the first flush of asparagus, and that feeling of freshness that comes with spring produce. I wanted to create something restorative yet simple to cook — a meal that feels light enough for warmer days, but still deeply nourishing in that “food-as-medicine” way that supports your body as it transitions out of winter.

Perfect for: quick weeknight dinners, healthy spring meals, or a relaxed weekend lunch.

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 5 Mins

Cook Time 25 Mins

Ingredients

Method

2 x 250g boneless trout fillets, skin on
2 tbsp extra virgin olive oil
1 bunch asparagus, ends trimmed
1 handful fresh rocket
Sea salt & cracked black pepper

Herbed Couscous

1 tbsp extra virgin olive oil
1 cup pearl couscous
250ml chicken stock
Pinch of salt
1 tbsp finely chopped fresh garlic (or 1 clove, minced)
10g parsley, finely chopped
5g dill, finely chopped
1 tbsp extra virgin olive oil (to finish)

Horseradish Cream

½ cup crème fraîche
1 heaped tbsp mayonnaise
½–1 tbsp freshly grated horseradish (or 2 tbsp jarred)
2 tsp lemon juice
Pinch of salt

Method

1
Prepare the trout: Remove the trout from the fridge and let it come to room temperature. Pat the skin completely dry and season both sides generously with salt.
2
Cook the couscous: Heat 1 tbsp olive oil in a large deep pan over medium heat. Add the couscous and toast for 1–2 minutes until lightly golden. Pour in the chicken stock and add a pinch of salt. Cover and simmer gently for 8–12 minutes, or until tender and the liquid has absorbed. Transfer to a large bowl to cool slightly. Rinse the same pot, fill it with water, and bring to a boil with a generous pinch of salt.
3
Make the horseradish cream: In a bowl, whisk together the crème fraîche, mayonnaise, horseradish, lemon juice, and a pinch of salt until slightly thickened. Taste and adjust seasoning if needed.
4
Blanch the asparagus: Add the asparagus to the boiling water and cook for 2–3 minutes, until just tender. Drain, then drizzle with olive oil and season with salt and pepper.
5
Finish the couscous: To the warm couscous, add the garlic, parsley, dill, and 1 tbsp olive oil. Toss well to combine and season to taste.
6
Cook the trout: Heat 1 tbsp olive oil in a nonstick pan over medium–high heat. Place the trout skin-side down and cook for about 3 minutes, until the skin is crisp and golden. Flip and cook for a further minute, then remove from the heat and let rest in the pan for a minute.
7
Serve: Spoon the herbed couscous onto plates and top with crispy trout. Add the asparagus and fresh rocket on the side, and finish with a generous dollop of horseradish cream. Drizzle with olive oil and a squeeze of lemon to serve.