Stuffed baked trout
- Good Food team
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.6 out of 5.12 ratingsRate
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This reader recipe from Maureen Byrd is packed with fresh flavours and good-for-you ingredients
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Ingredients
Nutrition
Units:
MetricUS
-
150ml hot vegetable stock
-
50g couscous
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1 tbsp pine nuts
lightly toasted
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2 tbsp chopped parsley
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zest and juice 1 lemon
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olive oil
for greasing
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4 boneless trout
fillets
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Nutrition: per serving
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kcal349
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fat15g
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saturates3g
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carbs14g
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sugars1g
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fibre0g
-
protein42g
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salt1g
low
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Method
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step 1
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.
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step 2
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.
Recipe from Good Food magazine, February 2010
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A star rating of 4.6 out of 5.12 ratings
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