Trout with Orange Couscous & Toasted Almond Panko Topping
Be (deliciously) stress-free: Just 1 orange contains enough vitamin C to meet your daily requirement. Vitamin C plays a key role in immune-system health and may help your body manage stress – so when you have a lot on your plate, make sure you’re getting enough!
1/2 cup loosely packed fresh flat-leaf parsley leaves, chopped
1 tsp olive oil
4 4-oz trout fillets (about 1 lb total)
1/2 tsp sea salt, divided
1/4 tsp fresh ground black pepper, divided
2 oranges, zested, segmented, cut into ½-inch pieces and juices reserved
Prepare couscous according to package directions.
Meanwhile, heat a large sauté pan on medium-high. Add almonds and panko and toast, shaking pan occasionally to mix, until golden, about 5 minutes. Remove from heat and stir in parsley; set aside.
Arrange 1 oven rack in highest position and preheat broiler to high. Brush a large broiler pan with oil. Add trout in a single layer and sprinkle with 1/4 tsp salt and 1⁄8 tsp pepper. Transfer to top rack and broil until cooked through and edges are just browned, about 5 To couscous, add orange zest, segments and reserved juices and remaining ¼ tsp salt and 1⁄8 tsp pepper. Stir to combine and divide among serving plates. Top with trout and almond-panko mixture, dividing evenly.