- 150ml hot vegetable stock
- 50g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 1 tbsp pine nuts, lightly toasted
- 2 tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- olive oil, for greasing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 boneless trout fillets
Farmed rainbow trout has pretty, spotty skin…
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.