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Crispy Skin Trout
with Baked Feta, Couscous & Vegetables
30 MIN
2 Servings
From the Test Kitchen
This hearty dish highlights rich, crispy-skin trout fillets, which we're serving over a bed of couscous mixed with tender green beans, tomatoes, and briny olives. You'll nestle a whole block of feta into the couscous and vegetables, bake until softened, and then stir it all together, adding a delicious touch of creaminess and tang.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories700 Cals (est.)
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fresh
ingredients
Title
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2 Skin-On Steelhead Trout Fillets
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½ cup Pearl Couscous
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4 oz Grape Tomatoes
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1 Red Onion
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¼ tsp Crushed Red Pepper Flakes
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1½ oz Feta Cheese
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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6 oz Green Beans
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2 Tbsps Roasted Sunflower Seeds
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1 oz Pitted Niçoise Olives
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Halve, peel, and thinly slice the onion. Cut off and discard any stem ends from the green beans; halve crosswise. Roughly chop the olives.
2
Bake the couscous, vegetables & feta
In a small baking dish, combine the couscous, halved tomatoes, sliced onion, halved green beans, chopped olives, half the spice blend, and 1/2 cup of water. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Add the block of cheese (keeping it whole) to the center of the baking dish. Tightly cover the baking dish with foil and bake 16 to 19 minutes, or until the vegetables are tender when pierced with a fork, the cheese is softened, and the couscous is tender. Remove from the oven. Carefully remove the foil; stir until thoroughly combined. Taste, then season with salt and pepper if desired.
3
Cook the trout & serve your dish
Meanwhile, pat the trout dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with enough of the remaining spice blend to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned trout, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the finished couscous and vegetables topped with the cooked trout, skin side up. Garnish with the sunflower seeds. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Halve, peel, and thinly slice the onion. Cut off and discard any stem ends from the green beans; halve crosswise. Roughly chop the olives.
2
Bake the couscous, vegetables & feta
In a small baking dish, combine the couscous, halved tomatoes, sliced onion, halved green beans, chopped olives, half the spice blend, and 1/2 cup of water. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Add the block of cheese (keeping it whole) to the center of the baking dish. Tightly cover the baking dish with foil and bake 16 to 19 minutes, or until the vegetables are tender when pierced with a fork, the cheese is softened, and the couscous is tender. Remove from the oven. Carefully remove the foil; stir until thoroughly combined. Taste, then season with salt and pepper if desired.
3
Cook the trout & serve your dish
Meanwhile, pat the trout dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with enough of the remaining spice blend to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned trout, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the finished couscous and vegetables topped with the cooked trout, skin side up. Garnish with the sunflower seeds. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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