1 x 125g fillet on loch trout
Spring onion/chopped parsley/cucumber
A drizzle of Scottish rapeseed oil
- Heat a pan and add a drizzle of oil. Lay the trout gently in the very hot pan and allow to sizzle and roast for approx 3 minutes – you can see the edges turning golden.
- Turn over with a fish slice. Reduce heat for a couple of minutes then switch off. The trout will continue to cook in the heat of the pan. Leave in pan for 5 minutes. The trout is cooked when it looks opaque, and flakes easily.
- Meanwhile, boil a kettle and place couscous in a bowl, with room to spare. Pour sufficient boiling water over the couscous to just cover it and set aside for 5 minutes. Stir a couple of times with a fork to loosen grains. This is enough to swell and cook the couscous.
- When the couscous is ready, add chopped ingredients and a dash of soy sauce to taste.
Ready in 8!
Easy variation – couscous benefits from added flavour but it can be whatever you have to hand – chopped red pepper, tinned sweetcorn or a few cooked peas. Take a small bowl and fill with couscous. Press gently and turn onto plate for the easiest presentation trick!