Name: Sheet-Pan Trout and Couscous with Curried Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 red bell pepper, seeded and diced; 1/4 cup (60 ml) olive oil, plus more for drizzling; 1 tbsp (15 ml) maple syrup; 1/2 tsp (2.5 ml) harissa; 1 lb (450 g) trout fillet with skin, cut into 4 pieces; 1 cup (250 ml) water; 1 cup (200 g) couscous; 2 garlic cloves, finely chopped; 1 tsp curry powder; 6 cups (140 g) baby spinach; 1 tbsp (15 ml) lemon juice; Plain yogurt, for serving; Lemon wedges, for serving (optional)

Preparation

- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a baking sheet lined with a silicone mat or parchment paper, coat the bell pepper with 1 tbsp (15 ml) of the oil. Bake for 12 minutes.
- In a small bowl, combine the maple syrup and harissa. Season with salt and pepper.
- Remove the baking sheet from the oven. Push the bell pepper to one side of the baking sheet. Place the fish on the other side of the baking sheet. Brush the fish with the maple syrup mixture. Continue to bake for 7 to 8 minutes or until the trout is just cooked through.
- Meanwhile, in a pot, bring the water to a boil. Remove from the heat and add the couscous. Cover and let sit for 5 minutes. Fluff the grains of couscous with a fork. Season with salt and pepper. Transfer to a bowl.
- In the same pot used for the couscous, soften the garlic in the remaining oil. Add the curry powder and continue to cook for 30 seconds while stirring. Add the spinach and continue to cook until just wilted. Season with salt and pepper.
- Add the spinach, roasted bell pepper and lemon juice to the bowl of couscous. Mix well. Adjust the seasoning. Drizzle with olive oil.
- Divide the couscous and fish among four plates. Serve with yogurt and lemon wedges.

Sheet-Pan Trout and Couscous with Curried Vegetables

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet