Spicy Crusted Cape Trout

This recipe is best with:

 

Ingredients 

4 whole fresh water trout. Cleaned and gutted
1/4 cup Cape Culinary coriander seeds
1/4 cup Cape Culinary cumin seeds
1/4 cup Cape Culinary fennel seeds
1/4 cup Cape Culinary black onion seeds
1/4 cup Cape Culinary Sun dried tomato mustard or yellow mustard seeds
1/4 cup vegetable oil or olive oil if preferred.

Preparation

Preheat oven to 180.

With a mortal and pesto blend all the spices until the texture is slightly rough but not into powder form. Rub each trout with the oil. Then rub in the spice mix. Set aside.
Place the trout on to a metal backing pan and cook until fish is cooked to your perfection, just before serving pour over lightly mixture of 20ml Soya sauce and 30ml lemon juice over the fish equally.

Garnish with pine nuts or flaked almonds servicing with steamed buttered rice.