Trout Stuffed with Couscous Almonds and Herbs
Elevate your seafood dinner game with this elegant Trout Stuffed with Couscous, Almonds, and Herbs recipe. Succulent whole trout are seasoned to perfection, then filled with a flavorful medley of fluffy couscous, toasted slivered almonds, fresh parsley, and dill, all enhanced with a bright splash of lemon juice and fragrant garlic. The dish is baked to tender perfection, with crispy skin and juicy, flaky meat that's infused with aromatic herbs and a hint of citrus from thin lemon slices. Ready in just 45 minutes, this recipe is perfect for an effortless yet impressive dinner, whether you're hosting guests or enjoying a gourmet meal for two. Serve with a side of roasted vegetables or a crisp green salad for a balanced and satisfying feast. This is your go-to recipe for an easy baked trout that’s healthy, delicious, and sure to impress!
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Recipe Information
Ingredients
- 2 pieces Whole trout
- 1 cup Couscous
- 1.25 cups Boiling water
- 0.5 cup Slivered almonds
- 0.25 cup Fresh parsley
- 0.25 cup Fresh dill
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 2 cloves Garlic
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 4 slices Lemon slices
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the couscous by placing it in a medium-sized heatproof bowl. Add boiling water, 1 tablespoon of olive oil, and 0.5 teaspoon of salt. Cover the bowl with a lid or plate and let it sit for 5 minutes. Fluff the couscous with a fork after it has absorbed the water.
Toast the slivered almonds in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant. Set aside to cool.
Finely chop the parsley and dill. Mince the garlic. Combine the herbs, minced garlic, toasted almonds, lemon juice, and the remaining olive oil with the cooked couscous. Mix well and season with salt and pepper to taste.
Rinse and pat dry the trout with paper towels. Season the inside and outside of each fish with salt and pepper.
Stuff each trout with the couscous mixture, dividing it evenly between the two fish. Place a lemon slice inside each fish as well for extra flavor.
Place the stuffed trout on the prepared baking sheet. Lay the remaining lemon slices on top of the fish.
Bake in the preheated oven for 20-25 minutes, or until the trout flakes easily with a fork and the skin is slightly crisp.
Serve immediately, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 4.0 g | ||
| Protein | 121.2 g | 242% | |
| Vitamin D | 75.6 mcg | 378% | |
| Calcium | 469 mg | 36% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3212 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
