Golden Trout With Lemon Dill Couscous Food

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.

GOLDEN TROUT WITH LEMON-DILL COUSCOUS

Steps:

• Preheat oven to 375?. Combine bread crumbs, parsley, 1 tsp olive oil and black pepper. Place fish skin-side down in lightly oiled or nonstick baking pan. Cover the fish with an even layer of the bread crumb mixture. Bake for 25 minutes. For the couscous, heat 1 1/4 c plus 1 T water, lemon juice, remaining tsp of olive oil and seasoning packet from the Marrakesh (brand) Couscous, bring to a boil. Stir in couscous, cover, remove from heat. Let stand covered for 7 minutes. Stir in dill and lemon zest. Serve. Nutritional information per serving (10 oz): 432 calories, 39 g protein, 12 g fat (3 g sat), 41 g carbohydrates, 0 mg cholesterol, 0 mg sodium Exchanges: 4 lean meat, 3 bread NOTES : Serves 4 Recipe by: Wholefoods Market, Inc. Posted to MC-Recipe Digest V1 #1023 by Suzy Wert on Jan 19, 1998

WARM TROUT SALAD WITH DILL & LEMON

Steps:

• Scrub, scrape and halve the potatoes, then cook in salted boiling water for 8-10 minutes until tender. Meanwhile, make the vinaigrette by mixing the olive oil with the vinegar, crushed garlic and salt and pepper to taste, then mix in the dill. (To speed things up all the ingredients can be shaken vigorously in a clean screw top jar.) Drain the potatoes and return them to their pan. Spoon over 2 tbsp of vinaigrette, cover the pan with its lid or a plate, and keep warm.
• Gently warm the crème fraîche, lemon juice and dill for the cream dressing in another pan (a shallow one is best), stirring all the time until blended. Add the trout flakes and toss gently over a low heat until the fish is warm.
• Scatter the salad and herb leaves over two plates, trickle over some of the remaining vinaigrette and spoon the dressed potatoes round the edge. Gently stir the lemon zest into the fish, then spoon the fish and dressing into the centre of the salad. Serve straight away. Any leftover vinaigrette can be served separately or saved in a screw top jar in the fridge for up to a week.

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.

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.

OVEN ROASTED TROUT WITH LEMON DILL STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
• Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.

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.