Trout Stuffed With Couscous Almonds And Herbs Food
STUFFED BAKED TROUT
This reader recipe from Maureen Byrd is packed with fresh flavours and good-for-you ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 349 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Protein 42 grams protein, Sodium 1 milligram of sodium
TROUT STUFFED WITH COUSCOUS, ALMONDS AND HERBS
From "The Moroccan Collection: Traditional Flavors from Northern Africa" by By Hilaire Walden. A delicious and very easy dish--serve garnished with fresh mint and lemon wedges and plently of warm bread on the side.
Provided by Chef Kate
Categories Trout
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the oil in a frying pan, add the onion and fry until softened, adding the garlic toward the end.
- Stir in the couscous, fish or vegetable stock, parsley and mint.
- Bring to a boil, then remove the pan from the heat and leave for 10-15 minutes, or until the liquid has been absorbed.
- Preheat oven to 400°F
- Season the trout with salt and pepper and fill the cavity of each with one-fourth of the couscous mixture.
- Lay the fish in a greased shallow baking dish.
- Mix the remaining oil with the almonds and spoon over the fish.
- Bake for 15-20 minutes, or until the fish flakes when tested with a fork.
Nutrition Facts : Calories 860.5, Fat 46, SaturatedFat 6.7, Cholesterol 199.6, Sodium 355.4, Carbohydrate 28.3, Fiber 3.8, Sugar 1.6, Protein 80.5
TROUT-IN-A-POUCH WITH FRESH HERBS AND GARLIC
Steps:
- Preheat the oven to 375 degrees F.
- Rinse fish well inside and out and pat dry with paper towels. Place 1 fish in the center of each square of aluminum foil. Rub each fish with 1 tablespoon of the olive oil on both sides, then season the fish both inside and out with salt and pepper. Stuff the cavities of each fish with lemon slices, 2 cloves of the sliced garlic, and 2 sprigs each of the rosemary, parsley, mint, and marjoram. Fold all of the edges of the foil upwards to create a bowl-shape, then drizzle each fish with 2 tablespoons of the remaining olive oil and 3 tablespoons each of the white wine. Fold the top and side edges together tightly so that the fish is completely enclosed in an airtight package. (Fold the edges downward so that the fish is tightly contained.)
- Place the pouches on a large baking sheet and bake for 20 to 25 minutes, or until the fish is just cooked through and flakes easily when pierced with a fork.
- Serve the fish immediately in shallow rimmed dinner plates or large shallow bowls, with the collected juices drizzled over the fish. Serve immediately.
TROUT WITH ALMONDS & RED PEPPERS
Try trout instead of salmon - it's quick and easy to cook, and this recipe is full of sunshine flavours
Provided by Mary Cadogan
Categories Dinner
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar into a roasting tin, then toss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper.
- Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a rocket salad on the side.
Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.24 milligram of sodium
HERB-STUFFED TROUT
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Dry the trout inside and out with paper towels.
- In a bowl, mix together the bread crumbs, tarragon, chives and parsley. Season and stuff into the trout cavities. Secure closed with toothpicks and place in a greased flame-proof baking dish.
- Brush with olive oil and bake for 10 minutes. Remove to a warm serving platter. Pour to a warm serving platter. Pour the wine into the baking dish and bring to boil over high heat. Scrape up the cooking juices and pour over the fish. Garnish with tarragon and serve
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 37 grams, Fiber 3 grams, Protein 96 grams, SaturatedFat 8 grams, Sodium 1392 milligrams, Sugar 6 grams, TransFat 0 grams
TROUT STUFFED WITH DATES
This is a North African version of trout in foil packets. The spices, combined with the dates and rice, are a wonderful combo and the aroma is divine! This is also good if you use banana leaves to wrap the trout. The leaves give it a slightly different flavor, but it works. Try a side of Saffron Rice (my recipe #502997) but use almonds in place of the pistachios.
Provided by Jostlori
Categories Trout
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F.
- Rinse the trout under cold running water and pat dry with paper towels. Season the cavities lightly with salt and pepper.
- Combine the dates, rice, HALF the onion, the coriander, ginger, cinnamon, almonds and HALF the butter in a bowl. Season well with salt and pepper.
- Spoon the stuffing in the fish cavities and place each fish on a well-greased, double sheet of foil. Brush the fish with the remaining butter, season with salt and pepper and divide the remaining onion among the four parcels.
- Wrap the fish neatly and seal the edges of the foil.
- Place the parcels on a large baking trap and bake for 15-20 minutes, or until cooked to your liking. Serve with a light dusting of cinnamon.
Nutrition Facts : Calories 252.4, Fat 15.2, SaturatedFat 6, Cholesterol 22.9, Sodium 80.5, Carbohydrate 29.1, Fiber 4, Sugar 19.2, Protein 4
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