This reader recipe from Maureen Byrd is packed with fresh flavours and good-for-you ingredients
Prep:10 mins
Serves 2
150ml hot vegetable stock50g couscous1 tbsp pine nuts, lightly toasted2 tbsp chopped parsleyzest and juice 1 lemonolive oil, for greasing4 boneless trout fillets
STEP 1Pour 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.STEP 2Heat 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.
