Herby Stuffed Trout with Orange & Almonds

Herby Stuffed Trout with Orange & Almonds

Herby Stuffed Trout with Orange & Almonds

Prep Time
20 Minutes
Cook Time
50 Minutes
Trout stuffed with a herb and citrus couscous and a lip-smacking good orange sauce.
  • ½ teaspoon Ground Coriander

  • 1 teaspoon Season-All

  • Ground Black Pepper , to season

  • 25 gram (1 ounce) flaked almonds, toasted

  • 4 oranges

  • 75 gram butter

  • 4 medium trout, gutted and cleaned, heads and tails removed if desired

  • 2 teaspoon arrowroot

  • 1 tablespoons light brown sugar

  • 125 gram (5 ounce) couscous

  • 1 teaspoon Dried Thyme

  • 1 teaspoon Marjoram Herb


  • 1 Pre-heat oven to 190°C, 375°F, Gas Mark 5.
  • 2 Prepare the couscous as per packet instructions. Add the Thyme, Marjoram, Coriander, ½ of the Perfect Shake Season-All, ½ of the almonds, grated zest from 1 orange and 25g of butter in a mixing bowl and mix all ingredients thoroughly.
  • 3 Divide the couscous between the cleaned cavities of the fish and arrange in an ovenproof dish. Squeeze the juice of ½ an orange and pour over the fish, reserve the other ½ of the orange for garnish. Sprinkle with the remaining Season-All. Place a knob of the rest of the butter on each fish and cook in the oven for 30 minutes or until the flesh is tender. Baste occasionally.
  • 4 Squeeze the juice from the 3 remaining oranges, and blend with the arrowroot and sugar in a small pan, bring to the boil and stir until thickened.
  • 5 Serve each fish garnished with a little of the orange sauce, a sprinkling of flaked almonds and twists of orange cut from the remaining fruit.