This rainbow trout with courgette and cauliflower couscous dish looks like an ambitious recipe, it is not and it tastes fantastic. A healthy, low carb, gluten-free meal option for you and your family.
Wash and salt the fish inside and out and put it aside for few minutes.
Wash the courgette, cauliflower, celery, the leak and swede and peel the garlic and the red onions.
Chop the onions, celery and swede and put into a small baking dish, mix in some herbs salt and a little olive oil. Mix well and put it in the oven. Cook for 20-30 min till nice and tender.
Chop the garlic and put some inside each fish along with few leek rosettes and some freshly ground pepper. Sprinkle the wine, cayenne pepper and dry Italian herbs over each fish. Prepare a baking tray lined with baking paper, "draw" two oil lines and place the fishes on top of each oil line. Bake for 15 minutes at 180-200 C - take out sprinkle some oil on top and place back in the oven for an extra 15-20 min.
Put a nonstick pan over medium heat, sprinkle some coconut oil and place the courgettes in. Cook on both sides with a little salt.
Meanwhile, place ½ cauliflower (break into florets) in a food processor and whizz a few times until it becomes gritty like sand. Take it out in a bowl and repeat with the second half.
Place a deep nonstick pan over medium heat, sprinkle some olive oil or coconut oil, and add the cauliflower couscous. Sprinkle the turmeric powder, dry herbs and dry nettles. Season with salt and pepper to taste.Cook for 7-8 min tossing it a few times.