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Nutrition: per serving

  • kcal349
  • fat15g
  • saturates3g
  • carbs14g
  • sugars1g
  • fibre0g
  • protein42g
  • salt1g
    low
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Method

  • 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.

  • 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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Comments, questions and tips (6)

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Overall rating

A star rating of 4.5 out of 5.11 ratings

natouchka

A star rating of 5 out of 5.

Very nice and easy recipe - thank you!

lizleicester

A star rating of 4 out of 5.

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 avatar

KochinVeronica

A star rating of 5 out of 5.

G-R-E-A-T!

newmanor1

A star rating of 5 out of 5.

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'

fourleafclover73

A star rating of 5 out of 5.

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.

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