Simple recipe. Minimal cooking time and preparation.

Serves 4


  • 4 whole trout (approx 300g each), gutted and scaled
  • 1.5 unwaxed lemons
  • 1 small bulb fennel, halved, finely sliced, keepinf the leafy tops
  • large handful roughly chopped, fresh, flat-leafed parsley leaves
  • 200g quinoa
  • 250g green beans, trimmed and cut into 1cm rounds
  • 1 tbsp olive oil
  • sea salt

For spice rub:

  • 2 Tbsp sumac
  • 1 Tbsp smoked paprika
  • 1 Tbsp sugar
  • 1 Tbsp sea salt
  • 1 Tbsp ground cumin
  • 1/2 Tbsp ground ginger
  • 1/2 Tbsp ground cinnamon


  1. Bring a pot of water to boil and add well rinsed quinoa. Cook for 30 minutes.
  2. Preheat grill to high.
  3. Blend ingredients for spice rub in mortar & pestle.
  4. Smear spice rub generously all over outside & inside of trout, then place on foil-lined, lightly oiled baking tray.
  5. Thinly slice one lemon.
  6. Stuff fennel, parsley and lemon slices inside cavity of the fish.
  7. Place the fish under the grill. Grill for 5-10 minutes on one side then the other or until cooked.
  8. Add green beans to quinoa 2 minutes before finished cooking. When cooked, drain & mix with hands to combine.
  9. Zest and juice remaining 1/2 lemon. Toss beans with the oil, lemon zest and juice and a little salt.
  10. Serve on platter in middle of table to share or individually.
  11. Garnish with leafy fennel tops and serve with a big green salad.