Trout Stuffed With Couscous Almonds And Herbs Recipes

Steps:

• Combine 2 tablespoons butter and the lemon juice; drizzle over trout cavities. Sprinkle with pepper; set aside. , In a small skillet, saute the rice, bacon, onion, red pepper, shrimp and scallops in oil for 5 minutes or until scallops are firm and opaque. Spoon into fish cavities. Arrange lemon slices on top of fish. , Brush remaining butter over a sheet of heavy-duty foil; wrap fish in foil and seal tightly. Place on a baking sheet. Bake at 425° for 25-28 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

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.

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.

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.

Steps:

• Check couscous package instructions to see how much boiling water you will need. Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined. Season with salt and pepper, to taste. Serve hot or at room temperature.

Steps:

• Blanch the garlic slivers in boiling water 3 minutes. Drain, rinse with cold water, and rinse again.
• Wilt the spinach leaves in a large dry pot over high heat, turning occasionally, 3 minutes. Remove from heat, squeeze out excess water and roughly chop. Combine in small bowl with garlic slivers, salt, and pepper.
• Preheat oven to 400 degrees F. Season inside of trout with salt and pepper. Divide spinach mixture and tuck inside fish. Tie with string around center of each to hold stuffing. Dust the outsides with flour and season with salt and pepper.
• Melt butter and oil in 2 large skillets over high heat. Fry the fish about a minutes per side. Transfer to oven and cook 4 minutes, turning after 2 minutes. Serve hot with lemon wedges.

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

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.