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.

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.

Fillet your fish enough to stuff but not all the way through (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.