Crispy Skinned Trout with Lemon Couscous and Herby Yogurt

This Mediterranean-inspired dish brings together perfectly seared trout with a bright lemony couscous, a refreshing cucumber-tomato salad and a creamy herby yogurt sauce. The crispy skin on the trout adds a satisfying crunch, while the tangy yogurt and fresh herbs tie everything together beautifully.

Ready in just about 35 minutes, this recipe is ideal for a busy weeknight when you want something flavorful and wholesome without spending hours in the kitchen. The combination of textures and flavors-crispy fish, tender couscous, crunchy salad and creamy sauce-makes every bite a delight.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add the Israeli couscous and a big pinch of salt; cook, stirring constantly, until lightly toasted, about 1-2 minutes. Stir in 2 cups of water. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
2. While the couscous cooks, wash and dry all produce. Quarter the grape tomatoes. Trim and halve the mini cucumber lengthwise, then slice crosswise into ½-inch-thick half-moons. Peel and mince or grate the garlic. Finely chop the parsley; reserve 1 teaspoon for the yogurt sauce. Zest the lemon and cut it into wedges.
3. In a medium bowl, combine the tomatoes, cucumber, half the garlic, the remaining parsley (not the reserved), a drizzle of olive oil, juice from one lemon wedge, salt and pepper. Set aside, stirring occasionally, until ready to serve.
4. Pat the trout dry with paper towels; season with salt and pepper. Heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Add the trout, skin side down and cook until the skin is crispy, 5-7 minutes. Flip and cook until the fish is opaque and cooked through, 1-2 minutes more. Transfer to a plate.
5. While the trout cooks, in a small bowl, combine the yogurt, reserved parsley, remaining garlic, juice from one lemon wedge, salt and pepper. Mix well.
6. Once the couscous is finished, stir in a drizzle of olive oil, juice from one lemon wedge and as much lemon zest as you like. Taste and adjust seasoning with additional lemon juice, salt and pepper if desired. Divide the couscous and cucumber-tomato salad between plates. Top with the trout. Drizzle with the herby yogurt and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, salmon or any firm-fleshed fish works well. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Use gluten-free couscous or quinoa instead of Israeli couscous. Check that your yogurt is gluten-free.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.