Veggie Couscous-Stuffed Trout



Makes 6 servings

Recipe from

Coastal Living


1 1/3 cups water
3/4 cup finely diced zucchini
2/3 cup frozen whole kernel corn
1/2 cup finely diced red onion
3/4 cup tricolor or plain couscous
1 cup finely diced plum tomato
3 tablespoons extra-virgin olive oil, divided
1 teaspoon grated lemon rind
1 1/2 tablespoons chopped fresh tarragon leaves
1 1/4 teaspoons sea salt
6 (8-ounce) boneless trout
6 (4-inch) sprigs fresh tarragon
1/4 teaspoon freshly ground pepper
1 cup dry white wine
3 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
2 tablespoons capers
1/4 cup fresh lemon sections (about 2 lemons)


Combine first 4 ingredients in a medium saucepan over medium-high heat. Bring to a boil; stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in tomato, 2 tablespoons oil, grated lemon rind, chopped tarragon, and sea salt; cool to room temperature.

Brush 1/2 tablespoon oil onto bottom of large roasting pan. Open trout; stuff each evenly with couscous mixture. Close fish to enclose the stuffing; tie fish securely in 2 places with heavy string. Tuck a sprig of tarragon under string of each trout. Carefully place trout in pan. Brush with remaining 1/2 tablespoon oil; sprinkle evenly with pepper.

Bake at 425° for 12 minutes or until cooked through at thickest part.

Remove trout to a serving platter, and cover with aluminum foil. Place roasting pan across 2 burners over medium heat. Add wine, stirring to loosen particles from bottom of pan. Bring to a boil, and reduce to 1/4 cup. Remove from heat; add butter, parsley, and capers, stirring just until melted. Stir in lemon sections. Spoon over trout.

Frank P. Melodia,

Coastal Living

April 2004
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