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
Prep Time: 10 Minutes Cook Time: 20 Minutes
Preheat oven to 375°F. Toast almonds in dry skillet over medium heat, shaking pan, until golden brown. Remove. Roughly chop.
Combine couscous, almonds, parsley and raisins in mixing bowl. Toss with vinaigrette, salt and pepper.
Season cavity and both sides of fish with salt. Stuff cavity with couscous.
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.
Transfer fish and tomatoes to serving plate. Serve with extra couscous on the side.
