Cooking with Trout
Couscous Stuffed Trout
This delicious, light dish will become a mid-week favourite.
8 British trout fillets
2 tbsp olive oil
1 onion, finely chopped
2 cloves of garlic, finely chopped
150ml hot vegetable stock from a reduced sodium stock cube
3 sundried tomatoes, finely chopped
Lemon juice and zest
Handful parsley, finely chopped
Green veg to serve
Heat 1 tsp of the oil in a frying pan and cook the onion over a medium heat for around 5 minutes until softened.
Add the garlic and cook for another few minutes then remove from the heat.
Put the couscous in a large bowl, pour the hot stock over the couscous, cover and leave to steam for around 5 minutes.
Once the couscous has absorbed the stock, stir in the onion and garlic, the sundried tomatoes, lemon juice and zest and parsley.
Season to taste.
Heat the oven to 200C, 180C fan, Gas Mark 6.
Put 4 trout fillets on a lined baking tray, skin side down, spoon over the couscous evenly, then top each with another trout fillet skin side up.
Season and drizzle with oil then bake in the oven for 15 minutes.
Serve with green veg.
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