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Stuffed Baked Trout


Wow any crowd with this whole fish packed with a fluffy, nutty-sweet couscous that gets citrus hints from Marzetti® Simply Dressed Lemon Vinaigrette.

Ready in 30 minutes
Serves 2

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Ready In: 30 Minutes

Prep Time: 10 Minutes     Cook Time: 20 Minutes

Ingredients
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Directions
Step 1:

Preheat oven to 375°F. Toast almonds in dry skillet over medium heat, shaking pan, until golden brown. Remove. Roughly chop.

Step 2:

Combine couscous, almonds, parsley and raisins in mixing bowl. Toss with vinaigrette, salt and pepper.

Step 3:

Season cavity and both sides of fish with salt. Stuff cavity with couscous.

Step 4:

Heat oil in large ovenproof skillet over medium-high heat. When hot, add tomatoes and toss in olive oil to coat. Season with salt. Cook 5 minutes. Add fish to skillet and cook 3 minutes. Transfer to oven and cook 7 minutes or until fish is fully cooked through. Place under broiler 1 to 2 minutes to brown skin.

Step 5:

Transfer fish and tomatoes to serving plate. Serve with extra couscous on the side.


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