sig's trout with couscous and herbs Recipe

Name: sig's trout with couscous and herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp olive oil; 2 large cloves of garlic, crushed; 125 grams couscous; 300 ml fish stock; 1 tbsp chopped coriander; 1 tbsp chopped mint; 4 trout, gutted head removed and boned; 50 grams seeds or flaked almonds; 1 pinch each salt and cayenne pepper; 8 lemon wedges or slices; 1 handful mint tips

Servings: persons

4 tbsp olive oil
2 large cloves of garlic, crushed
125 grams couscous
300 ml fish stock
1 tbsp chopped coriander
1 tbsp chopped mint
4 trout, gutted head removed and boned
50 grams seeds or flaked almonds
1 pinch each salt and cayenne pepper
8 lemon wedges or slices
1 handful mint tips

1
heat 2tablespoon of oil add the chopped onions until soft, then add the crushed garlic
2
stir in the couscous, add fish stock mint and coriander
3
bring to boil and take of heat leaving the couscous to soak up the liquid, about 10-15 minutes
4
season the cleaned trout with salt and pepper, divide the couscous mix evenly between the four trout
5
mix the remaining oil with the seeds or almonds and toast slightly in a pan set aside
6
bake the trout in a moderate oven at 200C/400 F in a buttered ovenproof dish for about.
7
20-25 minutes.
8
garnish with the almonds and griddle pan slightly browned lemons

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tbsp olive oil, 2 large cloves of garlic, crushed, 125 grams couscous, 300 ml fish stock, and more.

Yes, sig's trout with couscous and herbs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

sig's trout with couscous and herbs

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