You will need
- 4 table spoons olive oil
- 1 small onion, finely diced
- 2 garlic cloves
- 1 ¼ cup fish stock or clam juice
- 1 tablespoon chopped parsley
- 1 tbsp chopped mint
- ½ cup dry couscous
- 4 ea whole trout 8- 10 oz cleaned and boned
- ½ cup sliced almonds
- salt and pepper to taste
Heat 2 tablespoons of the oil in a frying pan, add the onion and fry until softened, adding the garlic and lightly brown. Stir in the couscous, fish or vegetable stock, parsley and mint. Bring to a boil, then remove the pan from the heat and leave covered 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.
Recipe by New England Aquarium chef George Kierstead