Trout stuffed with a herb and citrus couscous and a lip-smacking good orange sauce.
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.