Citrus roasted trout with couscous
May 7, 2020
: 4
: 10 min
: 20 min
: Easy
This recipe is an excellent addition to summer dinner parties or as an easy mid-week meal for the whole family – it’s simple to prepare, but impressive on the flavour.
Ingredients
- For the trout:
- 400g fresh trout
- 1 tablespoon Grand Marnier
- ½ teaspoon Aleppo chilli flakes
- 1 teaspoon pink peppercorns, roughly crushed
- ½ teaspoon Maldon sea salt
- 1 small blood orange, washed, with skin on, cut into 6 thin slices
- 1 teaspoon Oliveology Greek Wild Thyme Honey (or other clear honey)
- A drizzle of high-quality olive oil
- For the couscous:
- 100g couscous
- 300 ml boiling water
- Pinch of Maldon sea salt
- ½ teaspoon high-quality extra virgin olive oil
- 20 mint leaves, finely chopped
- 1 tablespoon Oliveology Corinth raisins
- Squeeze of lemon
Directions
- Step 1 Preheat the oven to 180 degrees Celsius (fan force) depending on the thickness of the cut of trout.
- Step 2 Place the trout on a baking tray lined with baking paper, flesh-side up. Score the trout flesh into four equal pieces, taking care not to cut through the skin.
- Step 3 To assemble, pour the Grand Marnier over the trout. Sprinkle with the chilli flakes, pink peppercorns and a pinch of salt. Arrange the blood orange slices on the trout and drizzle over the honey and olive oil.
- Step 4 Roast the trout in the oven for 15-20 minutes (or until the thickest part of the trout reads 45 degrees Celcius on a cooking thermometer).
- Step 5 Meanwhile, make the couscous. Boil the kettle.
- Step 6 Put the couscous into a heatproof Mepal container, add the salt and pour over the boiling water (the couscous should be just covered).
- Step 7 Put the lid on and leave to stand for 8-10 minutes, or until the couscous has fluffed up. (If you don’t have a Mepal container, put the couscous in a bowl and use a plate or foil for a lid – take care not to let the steam escape).
- Step 8 Once the couscous has cooked, add ½ a teaspoon of olive oil and use a fork to separate the grains. Stir through the mint leaves, Corinth raisins, and a squeeze of lemon juice. Taste and season.
“When one reaches the highest degree of human maturity, one has only one question left: How can I be helpful?” Teresa of Ávila
Take a few moments to reflect on how you use your life to help those around you. How are you using your talents to contribute to your community? How are you helping the people around you to live more meaningful lives? These questions can help move our minds from ourselves, so we can evaluate the quality of our relationships and connect to the present moment.
