Delicious and flavorful. If you don't like to see the fish's head and tail, you can ask your fish monger to get rid of them. I know for sure that my nephews (7 and 5 years old)  won't want to eat this if they see the entire fish. So, I am hoping that my sister will cook this without first showing this post to them. Or else, they'll refuse to eat...

2 cleaned and boned whole trouts, about 12 ounce each
1 recipe for spiced couscous (you will have some left over)
¼ cup chopped parsley
¼ cup chopped cilantro
¼ cup chopped mint
¼ cup  pine nuts
salt and pepper to taste
a few tablespoon olive oil
2 or more slices of lemon, optional

• Preheat oven to 400⁰F


• Add the parsley, cilantro, and the mints to the couscous, mix well.


• Arrange the trouts on a baking pan, season with salt and pepper, and  fill each trout with couscous as much as you can fit into the cavity, add lemon slice (s), and the pine nuts. Bake for 20 minutes, or until the fish flakes when tested with a fork. Serve with simple saute leafy green vegetables such as spinach or swiss chard. 

My most  favorite favorite color  among all calla lily. 
Very intense orange and yellow. This one is from master bedroom garden.