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Trout or tilapia baked in couscous

By Staff | May 19, 2009

Ingredients:

1 (10 oz) box couscous

1/2 c. slivered almonds

1/4 c. sun-dried tomatoes, finely chopped

1 Tbsp. ground cumin

Salt and pepper

1/4 c. plus 2 Tbsp. olive oil

1 Tbsp. fresh lemon juice plus 1 lemon, thinly sliced

4 (8 oz) fish fillets

3 Tbsp. flat leaf parsley, chopped

How to:

Preheat the oven to 375 degrees.

In a large bowl, combine the couscous, almonds, sun-dried tomatoes and cumin and season to taste with salt and pepper. Stir in the 1/4 cup of olive oil and the lemon juice.

Drizzle one tablespoon of olive oil over the bottom of a 9×13 inch baking dish.

Arrange the fish fillets in a single layer in the baking dish. Season the fish with salt and pepper and drizzle with the remaining one tablespoon of olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top.

Pour 2 1/2 cups of water around the fish, cover with foil and bake until tender, about 25 minutes.

Garnish with the parsley.

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. To contact him, call 283-3247 or visit the Web at easyridercharters.com.

Capt. Dick’s Seafood and More Recipes is available for $8.50 plus $1.90 for postage by calling the number above or mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.