Trout Stuffed With Couscous Almonds And Herbs Recipes

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STUFFED BAKED TROUT



Stuffed baked trout image

This reader recipe from Maureen Byrd is packed with fresh flavours and good-for-you ingredients

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 349 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Protein 42 grams protein, Sodium 1 milligram of sodium

TROUT STUFFED WITH COUSCOUS, ALMONDS AND HERBS



Trout Stuffed With Couscous, Almonds and Herbs image

From "The Moroccan Collection: Traditional Flavors from Northern Africa" by By Hilaire Walden. A delicious and very easy dish--serve garnished with fresh mint and lemon wedges and plently of warm bread on the side.

Provided by Chef Kate

Categories     Trout

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
2/3 cup couscous
1 1/4 cups fish stock (or vegetable stock or clam juice)
1 tablespoon chopped parsley
1 tablespoon chopped mint
4 (12 ounce) trout, whole, cleaned, heads removed and boned
salt and pepper
1/2 cup almonds, sliced

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.

Nutrition Facts : Calories 860.5, Fat 46, SaturatedFat 6.7, Cholesterol 199.6, Sodium 355.4, Carbohydrate 28.3, Fiber 3.8, Sugar 1.6, Protein 80.5

TROUT-IN-A-POUCH WITH FRESH HERBS AND GARLIC



Trout-In-A-Pouch with Fresh Herbs and Garlic image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

6 small whole trout, about 1 pound each, cleaned and scaled
6 pieces aluminum foil about 16 by 16-inches
1 cup plus 2 tablespoons olive oil, divided
Salt and freshly ground black pepper
3 lemons, sliced crosswise
12 cloves garlic, thinly sliced, divided
12 sprigs fresh rosemary, divided
12 sprigs fresh Italian parsley, divided
12 sprigs fresh mint, divided
12 sprigs fresh marjoram or oregano, divided
1 cup plus 2 tablespoons dry white wine, divided

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.

TROUT STUFFED WITH GARLIC AND SPINACH



Trout Stuffed With Garlic and Spinach image

This is from a small cookbook my DM picked up at the Gilroy Garlic Festival some years ago "Totally Garlic Cookbook" by Helene Siegel and Karen Gillinham. This sure looks like a meal meant to be cooked right here in my home...some feel I use too much garlic, I say Never too much garlic.

Provided by Chabear01

Categories     Trout

Time 40m

Yield 4 trout, 4 serving(s)

Number Of Ingredients 8

5 garlic cloves, peeled and sliced
1/2 bunch spinach, rinsed and trimmed
salt and pepper
4 small trout, bones and scales removed
flour
2 tablespoons butter
2 tablespoons olive oil
1 lemon, cut into 4 wedges

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.

Nutrition Facts : Calories 131.3, Fat 12.8, SaturatedFat 4.6, Cholesterol 15.3, Sodium 76, Carbohydrate 5.7, Fiber 2.3, Sugar 0.2, Protein 1.8

HERB-STUFFED TROUT



Herb-Stuffed Trout image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 trout
1 cup fresh bread crumbs
1/4 cup fresh tarragon, chopped
1/4 cup fresh chives, chopped
1/4 cup fresh parsley, chopped
Coarse salt and freshly ground pepper
3 shallots, minced
2 tablespoons olive oil
1 cup dry white wine
1 tablespoon tarragon leaves to garnish

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

Nutrition Facts : @context http, Calories 897, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 37 grams, Fiber 3 grams, Protein 96 grams, SaturatedFat 8 grams, Sodium 1392 milligrams, Sugar 6 grams, TransFat 0 grams

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