Pan-Seared Ocean Trout with Chermoula

One of the signature dishes at Rockpool in its first ten years was herb-and-spice crusted tuna. It all started with me making this dish with ocean trout in the weeks before the opening in 1989. We just spread chermoula on the fish, seared it until a blackened crust formed and served it on Moroccan eggplant salad. I thought I would never take the tuna off the menu, but it has given way, though the Moroccan influence has stayed with other fish, including a great lobster dish. I put this dish