Whole stuffed fish makes an elegant presentation as well as a nice, light dish in a multicourse meal.
- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2009
- 2 whole trouts (about 2 lb/1 kg), cleaned
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2/3 cups couscous
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fennel frond
- 1/2 teaspoon grated lemon rind
- 1 tablespoon olive oil
- 1 cup diced fennel
- 1 small onion diced
- 2 tablespoons butter melted
- 1 tablespoon lemon juice
MethodSprinkle inside and outside of fish with half each of the salt and pepper; set aside.
In large heatproof bowl, stir 1 cup (250 mL) boiling water into couscous; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Stir in parsley, fennel fronds and lemon rind.
Meanwhile, in nonstick skillet, heat oil over medium heat; cook fennel, onion and remaining salt and pepper until fennel is softened and translucent, about 8 minutes. Add to couscous.
In small bowl, stir butter with lemon juice; set aside for basting.
Spoon generous 1/2 cup (125 mL) couscous mixture into cavity of each fish. Tie with kitchen string at 1-1/2-inch (4 cm) intervals. Cover and keep remaining mixture warm.
Place fish side by side in greased casserole dish just large enough to hold fish snugly. Pour butter mixture over top. Bake in 400°F (200°C) oven, basting twice, until fish flakes easily when tested with fork, about 20 minutes. Remove to platter; remove strings. Serve with remaining couscous mixture.
Nutritional facts Per each of 6 servings: about
- Sodium 456 mg
- Protein 22 g
- Calories 266.0
- Total fat 12 g
- Potassium 478 mg
- Cholesterol 65 mg
- Saturated fat 4 g
- Total carbohydrate 16 g
- Iron 6.0
- Folate 16.0
- Calcium 8.0
- Vitamin A 11.0
- Vitamin C 12.0