I’m in another busy period of work, so expect a lot of quick weeknight dinner meals! Seafood is always a favorite quick meal of mine, and this recipe from Cooking Light’s latest issue is ready in no time! I paired it with an adaptation of a Bon Appetit Couscous recipe.
The trout is pan seared and then topped with a chunky warm parsley-caper vinaigrette. I’d suggest doubling the recipe so you have some to toss into the couscous!
Ingredients:
Couscous:
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon turmeric
- 1 2/3 cups water
- the zest of one lemon
- 1/2 teaspoon coarse kosher salt
- 1 1/2 cups plain couscous
- 2 tablespoons fresh lemon juice
Trout:
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons olive oil, divided
- the zest of one lemon
- the juice of one lemon
- 1 tablespoon capers, drained
- 4 (6-ounce) trout fillets
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 lemon wedges (optional)
Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric and stir for 1 minute.
Add 1 2/3 cups water, lemon zest, and 1/2 teaspoon coarse salt and bring to a boil.
Remove pan from heat and stir in couscous. Cover and let stand until liquid is absorbed, about 5 minutes. Fluff with fork and mix in lemon juice. Season with pepper and additional coarse salt, if desired.
Combine parsley, 1 tablespoon olive oil, lemon zest, lemon juice, and capers in a small bowl, stirring with a whisk.
Heat a large cast-iron skillet over medium-high heat. Sprinkle fish evenly with salt and pepper.
Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange fish, skin side down, in pan; cook 5 minutes. Turn; cook 1 minute or until fish flakes easily when tested with a fork. Remove fish from pan.
Add parsley mixture to pan; cook 30 seconds, stirring constantly. Spoon parsley mixture over fish. Serve with couscous and lemon wedges, if desired.
So simple! The trout crisps up nicely and is really brightened up by the warmed parsley mixture. The capers add some saltiness to bring out more flavor, and the couscous is a solid pairing! If you’d like, you can add some fresh parsley on top as well!
An extra squeeze of lemon also brings another dimension to the dish. We devoured this meal!
- Couscous:
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon turmeric
- 1 2/3 cups water
- the zest of one lemon
- 1/2 teaspoon coarse kosher salt
- 1 1/2 cups plain couscous
- 2 tablespoons fresh lemon juice
- Trout:
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons olive oil, divided
- the zest of one lemon
- the juice of one lemon
- 1 tablespoon capers, drained
- 4 (6-ounce) trout fillets
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 lemon wedges (optional)
- Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric and stir for 1 minute.
- Add 1 2/3 cups water, lemon zest, and 1/2 teaspoon coarse salt and bring to a boil.
- Remove pan from heat and stir in couscous. Cover and let stand until liquid is absorbed, about 5 minutes. Fluff with fork and mix in lemon juice. Season with pepper and additional coarse salt, if desired.
- Combine parsley, 1 tablespoon olive oil, lemon zest, lemon juice, and capers in a small bowl, stirring with a whisk.
- Heat a large cast-iron skillet over medium-high heat. Sprinkle fish evenly with salt and pepper.
- Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange fish, skin side down, in pan; cook 5 minutes. Turn; cook 1 minute or until fish flakes easily when tested with a fork. Remove fish from pan.
- Add parsley mixture to pan; cook 30 seconds, stirring constantly. Spoon parsley mixture over fish. Serve with couscous and lemon wedges, if desired.
What do you think?