Ingredients
- 2 whole rainbow trout (1.8kg), cleaned, scaled
- 2 medium oranges (360g)
- 4 fresh bay leaf sprigs
- ½ cup (125ml) Cobram Estate Light Flavour Extra Virgin Olive Oil
- 1 cup (250ml) chicken stock
- 1 cup (200g) wholegrain couscous
- 1 tbsp lemon juice
- 200g watermelon radishes, sliced thinly
- 1 baby fennel bulb (130g), cut into wedges, fronds reserved
- ½ cup loosely packed fresh mint leaves
- ½ cup loosely packed fresh flat-leaf parsley leaves
Method
- Preheat oven to 240°C/220°C fan-forced. Line two oven trays with baking paper.
- Place fish on trays. Slice 1 orange. Fill fish cavity with orange slices and bay leaf sprigs; season, then drizzle with 1 tbsp of the extra virgin olive oil. Bake fish for 12 minutes or until just cooked through, turning over halfway.
- Meanwhile, place stock in a small saucepan; bring to the boil. Stir in couscous; remove pan from heat. Stand, covered, for 5 minutes. Fluff with a fork; season to taste.
- Finely grate rind from remaining orange, then squeeze. Place orange rind, orange juice, lemon juice and remaining oil in a screw-top jar; shake well. Season to taste.
- Place radishes, fennel, herbs and half the dressing in a medium bowl; toss gently to combine.
- Serve fish with couscous and radish salad, topped with reserved fennel fronds. Drizzle with remaining dressing
Tips
- Whole salmon or any white flaky fish could also be used; cooking time will vary. For a gluten-free option, use quinoa instead of couscous.
- Serve with a fresh Greek salad or a simple leaf salad dressed in extra virgin olive oil and lemon juice.
Food From the Mediterranean, available where all good books are sold and at awwcookbooks.com.au.
Photography Alicia Taylor Stylist Olivia Blackmore
