Parmesan-crusted trout & tomato couscous

March2

Parmesan-crusted trout & tomato couscous

I find rainbow trout quite alluring, beautifully pink, whether ribbons, slices or steaks, it’s quite delectable.

Another food fetish of mine is Parmesan cheese, I know it isn’t everyone’s cup of tea, but I could quite literally eat it by the block and have been known to indulged myself at times, so imagine my delight when this recipe popped up, fusing the two together.

You’ll need 2 x 200g trout fillets, skin off and pin-boned, 150g couscous, an egg, a clove of garlic, a bunch of fresh basil, 50g of watercress, 100g ripe tomatoes, 1/2 a lemon, 50g flour, 100g Parmesan, olive oil, salt & pepper.

Peel and finely chop your garlic, add to medium saucepan with a splash of olive oil.

Pick the basil leaves, roughly chop the stalks and tomatoes, adding them to the pan once the garlic turn a light golden brown.

Tip in the couscous, adding 225ml of boiling water, cover with a lid and turn the heat off.

Place a large non-stick frying pan on a medium to high heat. Crack the egg into a bowl and beat with a fork, lay out 2 plates, sprinkle the flour on one and grate the Parmesan over the other. Add a splash of olive oil to the frying pan.

Dip one of the trout fillets into the flour and move it around making sure it is covered well, shake off the excess and dip it into the egg.

Lay the eggy fish in the Parmesan and turn it over, pressingly lightly, making sure the Parmesan sticks to the fish, repeat with the other fillet, laying them in the frying pan.

Fry for 2 minutes on one side before turning over for a further 2 minutes, or until golden brown and cooked through. Place the fillets on a piece of paper towel to drain before serving.

Squeeze the lemon juice into a clean mixing bowl, add 3 times as much olive oil and a pinch of salt and pepper, mix well to taste.

Stir up the couscous with a fork, tearing in your basil leaves as your stir, season with salt & pepper as needed.

Add the washed watercress to the dressing and toss together.

Spoon the couscous onto two plates, top with the fish and serve the watercress on the side.

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posted under 10-Minute Meals
3 Comments to

“Parmesan-crusted trout & tomato couscous”

  1. Avatar March 2nd, 2011 at 8:55 AM Marisa Says:

    Trout brings back wonderful memories of my mom who used to buy it at the local farmer’s market – beautiful fresh steaks, gleaming with pride. She used to simply cook them in the oven, with perhaps a few onions and a rub of olive oil. But I must say I quite enjoy this cheesy twist – think I’ll pass the recipe on!


  2. Avatar March 3rd, 2011 at 12:34 PM polkadotcupcake Says:

    Every time you make fish, I think “Yes! I’m going to do that!” And then I don’t. But now you’ve upped the stakes with CHEESE crusted fish.. That’s quite important, methinks!


  3. Avatar March 24th, 2011 at 8:04 PM Ben Says:

    Delicious recipe, thank you!


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