Trout Stuffed With Couscous, Almonds and Herbs

Recipe by Chef Kate
READY IN: 50mins


  • 4
    tablespoons olive oil
  • 1
    small onion, finely chopped
  • 2
    garlic cloves, crushed
  • 23
  • 1 14
    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
  • 12
    cup almonds, sliced


  • 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.