Golden Trout With Lemon Dill Couscous Food

ROASTED RAINBOW TROUT WITH DILL AND LEMON

Steps:

• Preheat oven to 500 degrees with a rack set in upper third of oven.
• Generously butter a large rimmed baking sheet. Place trout on baking sheet skin-side down. Season cavity of each trout generously with salt and pepper; top each with 2 to 4 sprigs of dill and 3 lemon slices. Fold over to enclose the trout and season the skin with salt and pepper; brush lightly with butter. Transfer to oven; cook 4 to 5 minutes. Rotate pan and continue cooking until skin is crispy and golden brown and flesh is just opaque throughout, 4 to 5 minutes more.
• Meanwhile, in a large bowl, toss watercress, radishes, feta, and walnuts with vinaigrette. Divide salad evenly between 4 plates. Transfer trout to plates and serve immediately with a dollop of creme fraiche.

LEMON DILL COUSCOUS

Steps:

• Follow couscous package directions for 2 servings, adding salt to the water and omitting the oil or butter from the first step. Stir in the couscous, lemon juice and dill. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

GOLDEN TROUT WITH LEMON-DILL COUSCOUS

Steps:

• Preheat the oven to 375°F.
• Combine bread crumbs, parsley, 1 teaspoon of the oil, 1/4 teaspoon of the salt and pepper in a small bowl. Set aside.
• Place trout, skin-side down, in lightly oiled or nonstick baking pan.
• Cover fish with an even layer of the bread crumb mixture and bake until cooked through, about 25 minutes.
• Meanwhile, bring 11/4 cups water to a boil in a saucepan.
• Add lemon juice and remaining 1 teaspoon oil.
• Stir in couscous, then cover, reduce heat to low and simmer for 2 minutes.
• Remove pot from heat and set aside to let stand, covered, for 5 minutes.
• Stir in dill, lemon zest, and salt and pepper. Serve trout with couscous on the side.

LEMON COUSCOUS SALAD WITH SPINACH, SCALLIONS, AND DILL

Steps:

• In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.

SMOKED TROUT WITH CRACKERS AND A LEMON DILL MAYONNAISE

Steps:

• Combine mayonnaise, lemon zest, lemon juice, dill and pepper in a small bowl.
• Divide trout among crackers; top with a spoonful of the lemon-dill mayonnaise.

LEMON DILL TROUT

Steps:

• Preheat oven to 350 degrees.
• Drizzle Foil with oil and sprinkle with Kosher Salt.
• Place fish on center of foil and sprinkle with Dill.
• Place lemon slices inside fish and rosemary on top. Salt to taste.
• Fold up edges of foil and add wine. Seal foil pouch and place in oven on 350 for 12 minutes.