Directions

Cucumber & Olive Salad

1. Trim the ends from the cucumber; peel the cucumber, if desired. Cut the cucumber in half lengthwise, then on the diagonal into 1/4 inch thick slices.

2. Coarsely chop the Kalamata olives and Castelvetrano olives.

3. Zest and juice the lemon, keeping the zest and juice separate. Set aside the juice for the chermoula.

4. In a medium bowl, stir together the cucumber, olives, lemon zest and 2 teaspoons of extra virgin olive oil. Season to taste with salt.

Almond- Crusted Trout

1. Pat the trout dry with a paper towel; season with salt and pepper.

2. In a shallow bowl or plate, spread the almond meal in an even layer; season with salt and pepper.

3. Crack the egg into another shallow bowl; season with salt and pepper and whisk until just blended.

4. In another shallow bowl or plate, spread this slivered almonds in an even layer.

5. Dredge the trout in the almond meal, turning to coat; shake off any excess. Dip the trout into the egg; allowing the excess to drip off, then gently press both sides into the slivered almonds to help them adhere.

6. In a large frying pan over medium heat, warm 2 tablespoons avocado oil until hot but not smoking. Add the trout and cook until golden brown and cooked through, 4-5 minutes per side, depending on thickness. Watch carefully so the coating doesn't burn. Reduce heat if necessary.

Chermoula

1. In a small bowl, stir together the chermoula (fresh parsley, cilantro, olive oil, fresh garlic, coriander, cumin, salt), reserved lemon juice and 1 tablespoon of extra virgin olive oil. Season to taste with salt.

Assembling the Meal

1. Transfer the trout and cucumber-olive salad to individual plates. Drizzle the trout with the chermoula and serve.