Sig's trout with couscous and herbs

Name: Sig's trout with couscous and herbs
Yield: 4 servings
Cuisine: British
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

Sigrun @sigrun

German, living in England

moist and tasty trout :-)

Sigrun @sigrun

German, living in England

moist and tasty trout :-)

Saved

Ingredients

4 servings

4 tbspolive oil
2large cloves of garlic, crushed
125 gramscouscous
300 mlfish stock
1 tbspchopped coriander
1 tbspchopped mint
4trout, gutted head removed and boned
50 gramsseeds or flaked almonds
1 pincheach salt and cayenne pepper
to serve
8lemon wedges or slices
1 handfulmint tips

Saved

Steps

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. 20-25 minutes.
7

Garnish with the almonds and griddle pan slightly browned lemons