Stuffed Baked Trout
This delectable recipe combines tender trout fillets and fluffy couscous, infused with the zesty flavors of lemon and parsley. Each bite is a harmonious blend of textures and tastes, making it a delightful dish perfect for any mealtime. Follow these simple steps to create a flavorful and wholesome dinner that will surely satisfy your taste buds.
— Constant Cookbook
Ingredients
- 150ml hot vegetable stock
- 50g couscous
- 1 tbsp pine nuts , lightly toasted
- 2 tbsp chopped parsley
- zest and juice 1 lemon
- olive oil , for greasing
- 4 boneless trout fillets
Instructions
- Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste.
- Heat oven to 200C/180C fan/gas 6. Lightly oil 2 sheets of foil. Season the trout, then make 2 ‘sandwiches’ of 2 fillets with the couscous in the middle. Repeat with the rest of the trout and the couscous. Wrap the ‘sandwiches’ individually in foil, then bake for 15-20 mins. Serve with potatoes and salad.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 349 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 42 grams protein
- Sodium Content: 1 milligram of sodium
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