1 cup brown rice (cooked 5 minutes under package directed time)
¼ cup green olives, pitted and minced finely
Cook rice according to package directions, taking it off the heat 5 minutes before it's done and setting aside to cool. Preheat oven to 425.
Butterfly the trout (I ask the people at my local fish shop to do this for me.) Use ¼ of the chermoula marinade to rub all over the fish, inside and out.
Mix the rice with the remaining chermoula and olives. Use the rice mixture to stuff the trout before moving it to a lightly oiled baking dish. Tie with cooking safe twine if needed.
Bake for 10 minutes before lowering the temperature to 375 and baking for 15 more minutes or until the fish reaches an internal temperature of 145 (this will depend on the size so use your thermometer).
If you don't have time to make chermoula, substitute with: