Herby Stuffed Trout with Orange & Almonds

Preparation

• Pre-heat oven to 190°C, 375°F, Gas Mark 5.

• 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.

• 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.

• 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.

• 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.