Stuffed baked trout

Serves 2

 
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
 
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.
 
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.
 
(Good Food magazine, February 2010)

Fig & Jalapeno Pizza

Serves 4

290g packet pizza dough mix
200g passata
3 ripe figs, quartered
150g ball fat-reduced mozzarella, cubed
4 jalapeno chillies, sliced, seeds and all
freshly ground black pepper

1. Make up the pizza dough following the pack instructions.

2. Preheat the oven to 200C.

3. Roll out the dough to a 12" circle and transfer to a baking sheet, lightly dusted with flour and a sprinkling of semolina.

4. Spread the passata over the dough, then scatter the figs, mozzarella and jalapenos on top. grind over some black pepper then set aside for 10-15 minutes to rise.

5. Bake for 20-25 mins until risen and golden brown. Cut into wedges and serve.

(Delicious Low-Fat Recipes - Silvana Franco)