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This light fish dish to remind you of summers in Morocco.

4 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 125g (4oz) couscous 300ml (1/2pt) fish or vegetable stock 1 tbsp of chopped parsley 1 tbsp of chopped mint 4 trout, each weighing about 375g (12oz), gutted, heads removed and boned (worth taking nicely to your fish monger, and he should do this in no time) 50g (2oz) flaked almonds salt and pepper

1. Heat 2 tablespoons of the oil in a frying pan, add the onion and fry until softened, adding the garlic towards the end. Stir in the couscous, fish or vegetable stock, parsley and mint. Bring to the boil then remove the pan from the heat and leave for 10-15 minutes until the liquid has been absorbed.

2. Season the trout with salt and pepper and fill the cavity of each one with a quarter of the couscous mixture. Lay the fish in a greased shallow baking dish. Mix the remaining oil with the almonds and spoon over the fish.

3. Bake in a preheated oven, 200C (400F, gas mark 6), for 15-20 minutes until the fish flakes when tested with a fork.

4. Garnish with lemon wedges and serve with warm bread.

Serves 4