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)