COUSCOUS STUFFED TROUT FILLETS

Couscous stuffed trout fillets. This delicious, light dish is easy to make and good for your health, sure to become a mid-week favourite.

Recipe courtesy British Trout Association

Prep time: 15 minutes

Cooking time: 20 minutes

Serves: 4

Skill level: Easy

Ingredients

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

Method

• Heat the oven to 200C, 180C fan, Gas Mark 6.
• 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.
• 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.

Source