Green salad with avocado
A simple, fresh-tasting salad to serve as part of a summery buffet
Stuffed baked trout
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 150ml hot vegetable stock
- 50g couscous
- 1 tbsp pine nuts, lightly toasted
- 2 tbsp chopped parsley
- zest and juice 1 lemon
- olive oil, for greasing
- 4 boneless trout fillets
Method
- STEP 1
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.
- STEP 2
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.
