• 8 British trout fillets
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 150g couscous
  • 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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