The ras-el-hanout spice mix is made from a range of spices. Having the spice mix ready, this fish dish can be a quick and easy meal.

Recipe (salt free, oil free):
Serves 1-2,

Ras-el-hanout spice mix:
Ground ginger- 1tsp
Garlic granules- 1tsp
Ground cardamom – 1/2tsp
Cinnamon – 1/2tsp
Paprika – 1/2tsp
Cumin powder – 1/2tsp
Ground nutmeg – 1/4tsp
Allspice – 1/8tsp
Ground cloves – 1/8tsp

Whole trout, cut into 3 pieces -1
Fenugreek seeds – 1tsp
Tomatoes, finely chopped – 2
Ras-el-hanout – 2tsp
Lemon juice – 2tsp
Fresh coriander, chopped – 2tbsp

Mix the lemon juice with the ras-el-hanout. Coat the trout pieces in the mix, making sure the insides are coated too. Put the fenugreek seeds in a hot pan and toast for a couple of minutes. Add the tomatoes and the trout including the lemon marinade. Cover and cook on a low heat. After 5 minutes, turn the fish pieces over and gently mash the tomatoes. Cook for a further 5 minutes, until the fish is cooked. Garnish with fresh coriander.