Veggie Couscous-Stuffed Trout

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

1 1/3 cups water

3/4 cup finely diced zucchini

2/3 cup frozen whole kernel corn

1/2 cup finely diced red onion

3/4 cup tricolor or plain couscous

1 cup finely diced plum tomato

3 tablespoons extra-virgin olive oil, divided

1 teaspoon grated lemon rind

1 1/2 tablespoons chopped fresh tarragon leaves

1 1/4 teaspoons sea salt

6 (8-ounce) boneless trout

6 (4-inch) sprigs fresh tarragon

1/4 teaspoon freshly ground pepper

1 cup dry white wine

3 tablespoons unsalted butter

2 tablespoons chopped fresh parsley

2 tablespoons capers

1/4 cup fresh lemon sections (about 2 lemons)

Directions:

1. Combine first 4 ingredients in a medium saucepan over medium-high heat. Bring to a boil; stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in tomato, 2 tablespoons oil, grated lemon rind, chopped tarragon, and sea salt; cool to room temperature.
2. Brush 1/2 tablespoon oil onto bottom of large roasting pan. Open trout; stuff each evenly with couscous mixture. Close fish to enclose the stuffing; tie fish securely in 2 places with heavy string. Tuck a sprig of tarragon under string of each trout. Carefully place trout in pan. Brush with remaining 1/2 tablespoon oil; sprinkle evenly with pepper.
3. Bake at 425° for 12 minutes or until cooked through at thickest part.
4. Remove trout to a serving platter, and cover with aluminum foil. Place roasting pan across 2 burners over medium heat. Add wine, stirring to loosen particles from bottom of pan. Bring to a boil, and reduce to 1/4 cup. Remove from heat; add butter, parsley, and capers, stirring just until melted. Stir in lemon sections. Spoon over trout.

By RecipeOfHealth.com