Stuffed baked trout

Stuffed baked trout

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(10 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2
This reader recipe from Maureen Byrd is packed with fresh flavours and good-for-you ingredients

Nutrition and extra info


  • kcal349
  • fat15g
  • saturates3g
  • carbs14g
  • sugars1g
  • fibre0g
  • protein42g
  • salt1g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 boneless trout fillets



    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…


  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.

  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.

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Comments, questions and tips

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19th Nov, 2014
Very nice and easy recipe - thank you!
26th Feb, 2013
Cheated lots by starting with smoked trout fillets but then added the couscous/lemon/parsley mix (with hazelnuts instead of pine nuts) and served with fresh salad. It took about 15 mins to prepare and was delicious.
KochinVeronica's picture
30th Sep, 2012
16th Dec, 2011
I cooked this recipe for a friend who adores TROUT ... she absolutely loved it and I enjoyed cooking it. Very tasty, very simple and EASY to do ... thank you ... on the 'to do again list'
25th Sep, 2011
I ran out of cous cous so I also did this with rice, and added softened onion, red pepper and garlic to the rice with pine nuts, parsley and lemon. An absolute hit!! Lovely.
31st Oct, 2010
This is easy and delicious, an excellent after work meal! I have also made it stuffed with rice instead of the cous cous for a family member who suffers from a gluten intolerance. The rice took a little more time to prepare than the cous cous, but the result was still delicious!
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