Trout fillets with vegetable couscous

Trout fillets with vegetable couscous

A fish-based dish that is very quick to prepare: just let the couscous simmer with the frozen vegetables and cook the trout fillets in the oven. try also this Ginger and lime herbal tea recipe too.

Ingredients

Main course For 4 people

4.5 dl of vegetable broth

300 g of frozen mixed vegetable mixes, for example, Romanesco

250 g of couscous

4 trout fillets

salt

pepper

1 lemon

2 tablespoons of olive oil

1 teaspoon of butter

Freind's kitchen recipes, fresh porcini risotto.

How to proceed

Preparation: approx. 25 minutes

Preheat the oven to 170 ° C. Bring the broth to a boil and boil the vegetables for 5 minutes. Pour the couscous into the broth with the vegetables at once. Cover and simmer over low heat for 1 minute. Remove the pot from the heat. Let the couscous swell for 10 minutes. Salt and pepper the trout fillets. Arrange them in a pan on baking paper. Cut the lemon into slices and arrange them on the fillets. Sprinkle the fish with oil. Bake in the oven for 8-10 minutes. Mix the butter with the couscous and serve it with the trout fillets. You may be interested to read homemade pomegranate liqueur recipe/ polenta gnocchi with gorgonzola.

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