Inspiring Recipes

Chermoula Baked Sea Trout, Turmeric Roast Cauliflower, Herbed GEM® Tahini Cream and Pomegranates

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  • PrepPreparation time1 hour + marinating
  • CookCooking time20 mins
  • ServesServes4-6

Anna Hansen, owner and chef at The Modern Pantry, one of London’s most loved restaurants, has developed three amazing brunch recipes for us, all with GEM® as the star of the show. This show stopper of a dish might be reserved for celebrations, but we all love an excuse to get adventurous in the kitchen! This would be a great dish for sharing with friends and family over a long bank holiday.

Chermoula Baked Sea Trout, Turmeric Roast Cauliflower, Herbed GEM® Tahini Cream and Pomegranates


For Chermoula trout:

  •  4 tbsp chermoula paste
  • 1 tbsp ground cumin
  • 1 tbsp grated fresh ginger
  • 2 tsp ground turmeric
  • 2 garlic cloves, crushed
  • 1 banana shallot, finely diced
  • Zest and juice of 2 lemons
  • 2 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped coriander
  • 2 tbsp extra virgin olive oil 700g boneless and skinless sea trout fillets

For Herbed avocado tahini cream:

  •  ½ GEM® avocado, peeled and stone removed
  • 3 tbsp tahini
  • 2 tbsp mint leaves
  • 2 tbsp coriander including stalks
  • Juice ½ lemonPinch of salt

For the turmeric roast cauliflower:

  •  1 cauliflower, cut into florets
  • 2 garlic cloves, finely sliced
  • 2 tsp ground turmeric
  • 3 tbsp olive oil
  • Zest 1 lemon
  • 150g pomegranate seeds
  • 1 bunch coriander, chopped


  1. Prepare the chermoula trout. Toast the cumin in a small frying pan for a few minutes until it’s lightly browned and aromatic. Leave to cool then mix in a bowl with all the other ingredients, except for the fish, to make a marinade. Add the fish and coat in the mixture. Cover and leave to marinate in the fridge for 30 minutes.
  2. While the fish is marinating, preheat the oven to 210°C/fan 190°C/gas mark 7.
  3. Prepare the turmeric roast cauliflower. Toss the cauliflower with the garlic, turmeric and oil. Season and roast in the oven for 20 minutes or until it’s starting to caramelise and is cooked through. Remove from the oven and add the lemon zest. Allow to cool a little then add the pomegranate seeds and coriander.
  4. Make the Herbed GEM®avocado tahini cream. Blend the avocado, tahini, herbs, lemon juice, a pinch of salt and 125ml water in a blender or using a stick blender until smooth. Check the seasoning and adjust to your liking.
  5. Once the fish has marinated, either grill on the BBQ or bake in the oven for around 8-12 minutes depending on the thickness of the fish, until it’s cooked through.
  6. To serve, spoon a generous amount of cauliflower onto each plate. Top with the sea trout and spoon liberally with the herbed GEM®avocado tahini cream.


  • If you can’t find chermoula paste in your local supermarket look for a chermoula spice blend. Simply mix this with oil until it forms a paste.
  • As an alternative to sea trout, this recipe is also great with salmon.

To serve:
Spoon a generous amount of cauliflower on to a plate. Lay the sea trout on top and dress liberally with the herbed GEM® avocado tahini cream.

What a Gem®

Gem® is the richest, creamiest avocado you’re ever likely to taste. It’s also so versatile which makes Gem® a perfect choice for use in all kinds of recipes.

About Gem® Avocados

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