toodle.

Grilled Spiced Trout with Lemon Soy Vinaigrette and Herbed Couscous

Zesty trout fillet griddled with spring onions and tomatoes, served over herb-infused veggie stock couscous with a soy dressing.

HealthyQuickFishMain CourseHigh Protein

Estimated Nutrition

Per Serving Total
Calories 1140.5 kcals 1140.5 kcals
Carbohydrates 84.5 grams 84.5 grams
Fat 65.2 grams 65.2 grams
Protein 52.8 grams 52.8 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Soy Sauce
Fruits
0.5
piece
Lemon
Zest only
0.5
piece
Lemon
Zest and juice
0.5
piece
Lemon
Juice only for couscous
GrainsCereals
150
g
Couscous
Liquids
300
ml
Vegetable Stock
NutsSeeds
0.5
tsp
Cumin Seeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
1
tbsp
Mint
Chopped fresh
1
tbsp
Parsley
Chopped fresh
1
tbsp
Chives
Chopped fresh
1
tbsp
Dill
Chopped fresh
OilsFats
2
tbsp
Olive Oil
For trout
2
tbsp
Olive Oil
For couscous
Seafood
1
fillet
Trout
Skin removed
Vegetables
3
stems
Spring Onions
Trimmed and halved lengthwise
0.5
piece
Tomato
Whole half for grilling
0.5
piece
Tomato
Chopped for couscous

Steps

  • Rub lemon zest into the trout flesh and grind cumin, salt, and pepper in a mortar.
  • Reserve some cumin mix for the dressing and sprinkle the remainder onto the fish.
  • Griddle the trout, spring onions, and tomato in olive oil for 3 minutes per side.
  • Whisk soy sauce, lemon zest, lemon juice, and reserved cumin together for the vinaigrette.
  • Pour 300ml hot vegetable stock over couscous and let soak for 7 minutes.
  • Fluff grains and mix in herbs, oil, lemon juice, chopped tomato, and seasoning.
  • Serve trout atop couscous, garnish with vegetables, and drizzle with vinaigrette.