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Trout Stuffed With Couscous, Almonds And Herbs

Couscous is often used as a stuffing for fish, meat and poultry. It makes a lighter, more open textured filling than breadcrumbs.

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4 tablespoons olive oil
125 g (4 oz) couscous
1 small onion, finely chopped
2 garlic cloves, crushed
300 ml ( pint) fish or vegetable stock
1 tablespoon chopped parsley
1 tablespoon chopped mint
4 trout, each weighing about 375 g (12 oz), gutted, heads removed and boned
50 g (2 oz) flaked almonds
Salt and pepper

To garnish:
Lemon wedges mint sprigs


Serves: 4


1.Heat 2 tablespoons of the oil in a frying pan, add the onion and fry until softened, adding the garlic towards the end. Stir in the couscous, fish or vegetable stock, parsley and mint. Bring to the boil then remove the pan from the heat and leave for 10-15 minutes until the liquid has been absorbed.

2.Season the trout with salt and pepper and fill the cavity of each one with a quarter of the couscous mixture. Lay the fish in a greased shallow baking dish.

3.Mix the remaining oil with the almonds and spoon over the fish. Bake in a preheated oven, 200C (400F), Gas Mark 6, for 15-20 minutes until the fish flakes when tested with a fork.

4.Garnish with lemon wedges and mint sprigs and serve with warm bread.

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