First posted: Mar 13, 2017

Courgetti with Grilled Trout and Sesame Dressing


Hello friends! This is another favourite from my new book, WHOLESOME, which hits shelves next month. For this, you will need a spiraliser.  You don’t need a fancy pants one, just the pencil-sharpener kind will do fine, or even use a vegetable peeler and make wider ‘pappardelle’. Either way, you still have all the satisfying fork-twirling that goes with ordinary noodles. Oh, and if you’d like to get your hands on a copy of Wholesome, you can order a signed copy right over here



Cooks in:        Serves:2

For the Trout
  • 2 x 200g trout fillets (or use salmon)
  • 1 cup baby tomatoes, halved
  • 200 g courgette noodles (or use buckwheat noodles)
For the Dressing
  • 3 Tbsp sesame oil
  • 3 Tbsp soy sauce
  • 1–2 tsp fish sauce
  • 3 Tbsp honey
  • 1 clove garlic, minced
  • 1 red chilli, deseeded and finely chopped
  • 1 Tbsp grated fresh ginger
  • juice of 2 limes
  • Fresh coriander, to serve
  • 1 Tbsp toasted sesame seeds, to serve

What to do

1. Preheat the oven to 200 °C. Season the trout fillets lightly with salt and pepper and place them on a nonstick baking tray along with the tomatoes.

2. Mix together the dressing ingredients, pour about a third over the fish fillets and bake them for 10–12 minutes.

3. Meanwhile, prepare the courgette noodles. When you take the fish out of the oven, set aside to rest for a few minutes. Cook the noodles in a large saucepan of salted boiling water for 2 minutes, drain and divide into serving bowls.

4. Top the noodles with the fish fillets and roasted tomatoes, sprinkle over the chopped coriander and sesame seeds, drizzle over extra dressing and serve immediately.

Photo Credit: Curtis Gallon for WHOLESOME, Struik Lifestyle South Africa

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