Preheat the oven to 200°C.
Grind the cumin, coriander, paprika, cinnamon, and cayenne pepper in a pestle and mortar.
Coat the trout fillet in the ground spice mixture.
Heat 15ml of olive oil in a frying pan and brown the trout for one minute per side.
Add lemon juice and bake in the oven for three minutes.
Whisk 30ml of olive oil and juice from half a lemon together in a bowl.
Toss courgette ribbons into the dressing and season with salt and pepper.
Blend tomatoes, 60ml of olive oil, and basil in a food processor until smooth.
Simmer the tomato sauce in a saucepan for three minutes and season to taste.
Plate the salad, top with trout, and finish with the tomato sauce.