Spiced Trout with Couscous
Ingredients
- Ingredients
- 6 bunches flat-leaf parsley
- 2 small onions
- 2 tsps fennel seeds
- 2 tsps Coriander
- 2 tsps Turmeric
- 1 tsp Cumin
- cayenne pepper
- 8 Tbsps olive oil
- 4 Tbsps lemon juice
- salt
- 4 garlic cloves
- 2 Steelhead trout (each about 500 g)
- Plastic wrap
- For the couscous
- 150 grams Couscous
- salt
- peppers
- ground paprika
- lemons
- 2 olive oil
- 1 onion
- 1 garlic clove
- 250 grams Tomatoes
- 1 bunch fresh mint
Preparation steps
Rinse the parsley, shake dry and finely chop. Peel onion and finely grate . Combine with parsley. Crush the fennel and coriander in a mortar. Add to parsley and onion mixture. Add turmeric, cumin and cayenne pepper.
Combine the olive oil and lemon juice. Season with ½ teaspoon of salt. Press peeled garlic cloves through the garlic press. Rinse the trout and pat dry. Stuff fish with one third of the herb paste, coat the outside of the fish with the rest and press lightly. Refrigerate, covered, for 3 hours.
Place several layers parchment paper overlapping on the work surface (it should make a rectangle of about 70x50 cm (approximately 27.5x20 inches). Place a trout on the parchment paper place and fold the wide sides of the paper over the fish. Fold and crimp the narrow sides inward repeatedly and seal with staples. Place on a broiler pan on the lower rack in the oven and broil for 30 minutes.
Cook the couscous according to package directions. Season with salt, pepper and paprika. Stir in the lemon juice, the vinegar and the olive oil. Add the finely diced onion and the finely chopped garlic clove.
Rinse the tomatoes, cut into pieces and fold into the couscous. Finely chop the mint and also fold in. Remove the trout from the oven, remove the paper and fillet the trout at the table. Serve with the couscous.
