Pan-Seared Trout with Sautéed Summer Vegetables and Whole-Grain Couscous
Light and flavorful pan-seared trout, a local Slovenian favorite, served with quickly sautéed zucchini and cherry tomatoes, accompanied by quick-cooking whole-grain couscous.
Ingredients
- Cherry Tomatoes150 g
- Garlic2 cloves
- Olive Oil0.5 tbsp
- Lemon0.5 medium
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Trout Fillet250 g
- Zucchini150 g
- Whole-Grain Couscous60 g
- Fresh Basil2 tbsp
Instructions
- 1Step 1
Bring 120ml (approx. 0.5 cup) of water to a boil in a small saucepan. Add the whole-grain couscous, a pinch of salt, stir, then remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
- 2Step 2
While couscous cooks, pat the trout fillet dry with paper towels. Season both sides with salt and black pepper.
- 3Step 3
Slice the zucchini into half-moons and halve the cherry tomatoes. Mince the garlic.
- 4Step 4
Heat the olive oil in a large non-stick pan over medium-high heat.
- 5Step 5
Place the trout fillet skin-side down (if applicable) in the hot pan and cook for 4-5 minutes until the skin is crispy and golden. Flip and cook for another 3-4 minutes, or until cooked through and flakes easily with a fork.
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