Golden Trout with Lemon-Dill Couscous
Serves 4

* 1 cup fresh bread crumbs
* 2 tablespoons parsley, minced
* 2 teaspoons organic extra virgin olive oil
* pinch of freshly ground black pepper
* 4 golden trout fillets, 8 ounces each
* 1 1/4 cups water
* 3 tablespoons fresh lemon juice
* 1 cup couscous
* 1/2 teaspoon sea salt
* 3 tablespoons minced fresh dill
* 1 tablespoon lemon zest

Preheat oven to 375°F. Combine bread crumbs, parsley, 1 teaspoon olive oil and black pepper.

Place fish skin-side down in lightly oiled or nonstick baking pan. Cover the fish with an even layer of the bread crumb mixture. Bake for 25 minutes.

For the couscous, bring the water to a boil; add lemon juice and remaining tsp of olive oil; stir in couscous; cover; reduce heat to low and simmer 2 minutes. Remove from heat and let stand for 5 minutes.

Stir in dill and lemon zest. Serve.