250 g of couscous (Moroccan-style couscous)
4 tablespoons of olive oil
Salt and black pepper to taste
4 medium trout, cleaned, opened, and spine removed
1 sprig of fresh parsley, chopped
100 g of almonds, roasted and coarsely chopped
For decoration
Olive oil
Whole almonds
Optional
Breaded and buttered baking sheet
250 g of couscous (Moroccan-style couscous)
4 tablespoons of olive oil
Salt and black pepper to taste
4 medium trout, cleaned, opened, and spine removed
1 sprig of fresh parsley, chopped
100 g of almonds, roasted and coarsely chopped
For decoration
Olive oil
Whole almonds
Optional
Breaded and buttered baking sheet
1 Prepare the couscous according to package instructions
2 In a bowl, mix 2 tablespoons of olive oil, salt, and black pepper
Pour into the fish. Reserve
3 Mix the couscous with parsley, almonds, and 2 tablespoons of olive oil
Stuff the trout with the mixture
4 Transfer the fish to a breaded and buttered baking sheet and bake in a medium oven for 13 to 15 minutes
Be careful not to let the fish dry out
5 Remove from the oven
Drizzle a little olive oil on the fish's skin to give it shine and decorate with almonds
Recipe by Chef Dinah Doctors, of Tanger restaurant
