Trout Stuffed With Couscous Almonds And Herbs Recipes

TROUT STUFFED WITH COUSCOUS, ALMONDS AND HERBS

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.

STUFFED BAKED TROUT

Steps:

• Cook and stir onions and pepper in butter until tender.
• Removed from heat and add gread crumbs, parsley, lemon juice and basil.
• Rub cavities of trout with salt then stuff each with approx 1/4 cup of stuffing.
• Place fish in baking dish
• Cook uncovered in 350 degree oven until fish flakes easily. approximately 30 - 35 minutes.
• Garnish with cherry tomatoes and parsley if desired.

TROUT STUFFED WITH DATES

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.