Trout Stuffed With Couscous Almonds And Herbs Recipes

HERB-STUFFED TROUT

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

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.