This recipe uses U.S.-farmed rainbow trout. We also have recipes for lots of other ocean-friendly species.

You will need

  • 4 table spoons olive oil
  • 1 small onion, finely diced
  • 2 garlic cloves
  • 1 ¼ cup fish stock or clam juice
  • 1 tablespoon chopped parsley
  • 1 tbsp chopped mint
  • ½ cup dry couscous
  • 4 ea whole trout 8- 10 oz cleaned and boned
  • ½ cup sliced almonds
  • salt and pepper to taste

Heat 2 tablespoons of the oil in a frying pan, add the onion and fry until softened, adding the garlic and lightly brown. Stir in the couscous, fish or vegetable stock, parsley and mint. Bring to a boil, then remove the pan from the heat and leave covered for 10-15 minutes, or until the liquid has been absorbed.

Preheat oven to 400°F Season the trout with salt and pepper and fill the cavity of each with one-fourth of the couscous mixture. Lay the fish in a greased shallow baking dish. Mix the remaining oil with the almonds and spoon over the fish. Bake for 15-20 minutes, or until the fish flakes when tested with a fork.

Recipe by New England Aquarium chef George Kierstead