Steps
- Preheat the oven to 400°F / 200°C. Pour 150ml of hot vegetable broth over 50g of couscous, cover, and leave until absorbed.
- Fluff and mix in 1 tablespoon of lightly toasted pine nuts, 2 tablespoons of chopped parsley, and the zest and juice of 1 lemon. Season with salt and pepper.
- Lightly oil two large sheets of foil. Season 4 boneless trout fillets; lay one fillet on each sheet, divide the couscous between them, and cover each with another fillet.
- Fold the foil loosely around the fish and seal. Set on a baking sheet and bake for 15-20 minutes, until the fish flakes and reaches 145°F / 63°C; open the parcels.