With a sharp knife score your trout fillets with three or four slits just through the skin.
Add a good squeeze of harissa paste to a bowl along with a glug of olive oil and mix together.
Coat both sides of the trout generously and place on a roasting pan skin side up and season with some Connemara Seaweed Salt.
Roast for 10-15 minutes until the skin is nice and crisp and bubbling.
Serve with some nice fluffy basmati rice or boiled potatoes and some fresh salad.
There should be a nice little sauce in the pan to drizzle over everything but feel free to add a big squeeze or lemon or lime.
If your garden is like mine with mint leaves everywhere some nice tender leaves mixed through the salad would be perfect for this.
This can also be prepared with salmon,sea bass, pollock =)
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