Trout Stuffed With Couscous, Almonds And Herbs

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 2/3 cup couscous
• 1 1/4 cups fish stock (or vegetable stock or clam juice)
• 1 tablespoon chopped parsley
• 1 tablespoon chopped mint
• 4 (12 ounce) trout, whole, cleaned, heads removed and boned
• salt and pepper
• 1/2 cup almonds, sliced

Recipe

• 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.