Cooking for one tonight but I couldn’t resist eating both trout fillets I had in the fridge so I wanted something light to accompany it. This simple dish took minutes to throw together, soaking the couscous was the most time consuming!
Ingredients
- 2 trout fillets
- 1/4 cup of couscous or approximately 60g
- small handful of coriander
- large handful of spinach
- 1 tablespoon of balsamic vinegar
- 2 spring onions
- tablespoon of flaked almonds
- juice of 1 lemon
- rapeseed oil
- salt and pepper
This dish is so easy I promise! Put the couscous in a bowl and cover with twice the amount of boiling water (1/2 cup), cover with a tea towel and leave to soak.
Get a small frying pan on the heat and add a tablespoon of oil. When it’s hot add the trout fillets skin side down and leave to sizzle for about 3 minutes until the skin is crispy.
Whilst the trout is cooking slice the spring onions and roughly chop the coriander. Halve the lemon ready for squeezing later.
Flip the trout over and cook for another 2 minutes then remove from the pan (I leave it on a chopping board). Throw the spinach into the pan along with the vinegar, garlic and juice from half of the lemon. Give it a good stir and remove from the heat.
Now add a teaspoon of oil to the couscous, a small squeeze of lemon juice, throw in the coriander, spring onions and season with a little salt and pepper. Put the spinach on a plate and place the trout on top, crispy skin side up. Serve with the couscous and enjoy.
Don't Speak with your Mouth Full 