Cooking challenges are part of the fun when food marketer Judy Sendzul of Omega Foodworks ( and her friends get together



For the trout:

  • 1,4kg whole fresh trout, cleaned and gutted
  • Kalahari or Maldon salt
  • 125ml olive oil
  • 4 lemons/limes, sliced
  • 2 x 30cm leafy stems
  • fresh fennelFOR

The greek yogart and cucumber garnishes:

  • 1 cucumber
  • salt
  • 100g Greek yogurt
  • 15ml olive oil

For the green couscous:

  • 150g couscous
  • 160ml boiling water
  • 1 small onion, thinly sliced
  • 15ml olive oil
  • 2ml salt
  • 2ml ground cumin
  • 50g flaked almonds
  • 3 spring onions, finely sliced
  • 1 fresh green chilli, deseeded and finely sliced
  • 30g wild rocket

For the herb paste:

  • 20g fresh parsley
  • 20g fresh coriander
  • 30g fresh fennel leaves, roughly chopped
  • 20g fresh mint leaves
  • 90ml olive oil


To make the trout and garnishes:

1. To prepare the trout: rinse the fish under cold running water to remove any slipperiness. Dry with kitchen paper. Score the skin on the diagonal on both sides and salt generously. Rub with the olive oil. Place the sliced lemons/limes and fennel stems into the cavity.
2. Braai the stuffed trout over medium-hot coals for about 6–8 minutes a side. Remove and set aside to rest.
3. To make the cucumber garnish: cut the cucumber into matchsticks and salt lightly. Leave to stand for 10 minutes before using.

To make the green couscous with the herb paste:

1. Place the couscous in a large bowl and cover with the boiling water. Cover the bowl with cling film and leave to stand for 10 minutes.
2. Meanwhile fry the onion in the olive oil over a medium heat until golden and soft. Add the salt and cumin and mix well. Set aside and allow to cool.
3. To make the herb paste: place all the ingredients in a food processor and pulse until smooth.
4. Add the herb paste to the couscous and mix everything together well with a fork, fluffing up the couscous at the same time. Add the cooked onion, almonds, spring onions, green chilli and rocket. Mix gently and serve at room temperature.

To assemble the dish:

1. Fillet the warm fish from the bone and flake into large chunks.
2. Serve each portion on a bed of green couscous topped with a tablespoon of Greek yogurt and a drizzle of the olive oil. Garnish with the cucumber matchsticks.

Chef’s tip: Grilling fish with the skin nearest the flame or element will release the flavourful oils under the skin and keep the flesh moist. Trout is leaner than salmon so be sure to use lots of good olive oil.

This recipe serves 6.