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Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 trout fillets
  • 1 tsp smoky paprika
  • 1 tsp saffron
  • 120 g couscous
  • 1 small onion, thinly sliced
  • 6 dried figs, cut in half
  • 10 cherry tomatoes
  • 250 ml vegetable stock
  • a drizzle of chilli oil
  • a sprinkling of flaked almonds
  • a little freshly chopped parsley
Loch Tay Trout with Saffron, Figs and Almonds
Fresh Scottish trout fillets in this Spanish flavoured couscous dish!
Loch Tay Trout with Saffron, Figs and Almonds Loch Tay Trout with Saffron, Figs and Almonds

There is something quite divine about fish with couscous - to my mind! And especially if it cooked with these gorgeous Spanish flavours of smoky paprika and saffron. The addition of deliciously sweet figs and almonds is the icing on the cake!

  1. Start with the trout fillets in a wide bottomed oven dish... spinkle each one with a little of the paprika and saffron and drizzle with olive oil
  2. Add in the onions and couscous and nestle into it the figs and tomatoes. Pour over the stock and transfer to a moderate oven (160) for 15/20 minutes, until the trout has cooked through
  3. Remove from the oven, fluff up the couscous with a fork and finish with the chilli oil, almonds and fresh parsley
Loch Tay Trout with Saffron, Figs and Almonds
Fresh Scottish trout fillets in this Spanish flavoured couscous dish!

There is something quite divine about fish with couscous - to my mind! And especially if it cooked with these gorgeous Spanish flavours of smoky paprika and saffron. The addition of deliciously sweet figs and almonds is the icing on the cake!

Prep 10 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 2 trout fillets
  • 1 tsp smoky paprika
  • 1 tsp saffron
  • 120 g couscous
  • 1 small onion, thinly sliced
  • 6 dried figs, cut in half
  • 10 cherry tomatoes
  • 250 ml vegetable stock
  • a drizzle of chilli oil
  • a sprinkling of flaked almonds
  • a little freshly chopped parsley
  1. Start with the trout fillets in a wide bottomed oven dish... spinkle each one with a little of the paprika and saffron and drizzle with olive oil
  2. Add in the onions and couscous and nestle into it the figs and tomatoes. Pour over the stock and transfer to a moderate oven (160) for 15/20 minutes, until the trout has cooked through
  3. Remove from the oven, fluff up the couscous with a fork and finish with the chilli oil, almonds and fresh parsley