For ➍4 trout
2 large fennel bulbs
4 tbs parsley, chopped
juice of 1 lemon
2 lemons, peeled & sliced
juice of 2 oranges
300 g couscous
6 bay leaves
4 cloves garlic, chopped
4 tbs olive oil
coarse sea salt & black pepper
Preheat the oven to 180°C.
Cut the fennel into thin slices using a mandoline and cover the bottom of a casserole.
Grate a little zest of orange using a mandolin, store it and then press the orange.
Sprinkle the dish with the chopped garlic and pour the lemon and orange juice over .
Fill each trout with chopped parsley, bay leaf and a slice of peeled lemon.
Put the trout on the fennel and add the remaining lemon slices. Drizzle with olive oil. Sprinkle with pepper & coarse sea salt.
Put the dish in the oven at 180°C during 35 m.
Meanwhile, prepare the couscous as directed on the package.
Serve the fried trout with fennel along with the couscous.
Cut the fennel into thin slices using a mandoline and cover the bottom of a casserole.
Grate a little zest of orange using a mandolin, store it and then press the orange.
Sprinkle the dish with the chopped garlic and pour the lemon and orange juice over .
Fill each trout with chopped parsley, bay leaf and a slice of peeled lemon.
Put the trout on the fennel and add the remaining lemon slices. Drizzle with olive oil. Sprinkle with pepper & coarse sea salt.
Put the dish in the oven at 180°C during 35 m.
Meanwhile, prepare the couscous as directed on the package.
Serve the fried trout with fennel along with the couscous.
