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Stuffed baked trout

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 349
  • Carbohydrates 14
  • Saturated Fat 3
  • Sugar 1
  • Protein 42
  • Fat 15
  • Fibre 0
  • Salt 1

Nutrition per serving

  • Calories 349
  • Carbohydrates 14
  • Saturated Fat 3
  • Sugar 1
  • Protein 42
  • Fat 15
  • Fibre 0
  • Salt 1

Ingredients

  • 150ml hot vegetable stock
  • 50g couscous
  • 1 tbsp pine nuts, lightly toasted
  • 2 tbsp chopped parsley
  • zest and juice 1 lemon
  • olive oil, for greasing
  • 4 boneless trout fillets

Method

  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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