Trout with Courgette and Cauliflower Couscous

By: Ramona Cuisine from ramonascuisine.com

By: Ramona Cuisine from ramonascuisine.com

"I made this in the middle of the week as despite looking like an adventurous and quite ambitious dish, it is in fact very easy and straight forward one to prepare. It will be ready in no time and trust me you will feel very proud of the outcome. It looks and tastes fantastic!! Just give it a go! I don’t know about you but during the week, I’m trying to cook as healthy and as quick as I possibly can. So, lately, I have been into this cauliflower couscous as is something that is a must eat and if you did not tried it yet….. do it now!"

NotesOn a serving plate scatter the cauli couscous followed by the mixed veggies and courgette topped by the good looking fish. Sprinkle some coriander over and if you like mix 2-3 tbsp of balsamic vinegar with one or more crushed and finely chopped clove(s) of garlic and pour all over the fish. It is delicious if you don't mind the garlic (you shouldn't really as it is really good for you ;-)) but a simple lemon juice is very nice and refreshing too.
Enjoy it!!

Click here for the slow cooker recipe

Serves4

Preparation Time15 min

Cooking Time40 min

Cooking MethodSkillet

Ingredients

2 large rainbow trout fishes
3 courgettes (organic)
1 medium cauliflower (organic)
1/4 swede (organic)
2 small red onions (organic)
1/2 medium leek
1 stick celery
2 cloves garlic
2 tbsp nettles (dry)
1/4 tsp turmeric powder
1 tsp himalayan salt
1 pinch cayenne pepper
9-10 springs coriander
2 tsp Italian herbs (dry)
pepper
olive oil
coconut oil
2-3 tbsp white wine

Instructions

Wash and salt the fish inside and out and put aside for few minutes.
Wash the courgette, cauliflower, celery, the leak and swede and peel the garlic and the red onions.
Chop the onions, celery and swede and put into a small baking dish, mix in some herbs salt and a little olive oil. Mix well and put it in the oven. Cook for 20-30 min till nice and tender.
Chop the garlic and put some inside each fish along with few leek rosettes and some freshly ground pepper. Sprinkle the wine, cayenne pepper and dry Italian herbs over each fish. Prepare a baking tray lined with baking paper, "draw" two oil lines and place the fishes on top of each oil line. Bake for 15 minutes at 180-200 C - take out sprinkle some oil on top and place back in the oven for an extra 15-20 min.
Put a nonstick pan over medium heat, sprinkle some coconut oil and place the courgettes in. Cook on both sides with a little salt.
Meanwhile, place 1/2 cauliflower (break into florets) in a food processor and whizz few times until it becomes all like a gritty sand. Take it out in a bowl and repeat with the second half.
Place a deep nonstick pan over medium heat, sprinkle some olive oil or coconut oil, and add the cauliflower couscous. Sprinkle the turmeric powder, dry herbs and the dry nettles. Season with salt and pepper to taste. Cook for 7-8 min tossing it few times.