Trout Stuffed With Couscous, Almonds And Herbs

Trout Stuffed With Couscous, Almonds And Herbs


1. Heat 2 tablespoons of the oil in a frying pan, add the onion and fry until softened, adding the garlic toward the end.

2. Stir in the couscous, fish or vegetable stock, parsley and mint.

3. Bring to a boil, then remove the pan from the heat and leave for 10-15 minutes, or until the liquid has been absorbed.

4. Preheat oven to 400°F

5. Season the trout with salt and pepper and fill the cavity of each with one-fourth of the couscous mixture.

6. Lay the fish in a greased shallow baking dish.

7. Mix the remaining oil with the almonds and spoon over the fish.

8. Bake for 15-20 minutes, or until the fish flakes when tested with a fork.

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Nutrition

Ingredients