Salmon trout en papillote with zucchini and couscous

Ingredients

For 1 serving

• Trout170 g
• Zucchini150 g
• Couscous55 g
• Thyme2 g
• Lemon0.3
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: May – September

Method

1. Preheat a conventional oven to 190 °C. Wash and trim the courgettes and shave them into thin ribbons with a peeler; slice the lemon thinly.
2. On a large sheet of baking paper lay the courgettes, place the trout on top skin side down and finish with the thyme, lemon slices, half the oil, salt and pepper.
3. Close the parcel by folding and rolling the edges tightly, set it on a baking tray and bake for 15 minutes, until the paper puffs up and the flesh is opaque pink and flaky.
4. Meanwhile bring the water for the couscous (about one and a half times its volume) to the boil with a pinch of salt, pour it over the couscous, cover and leave for 5 minutes; fluff with a fork and dress with the remaining oil.
5. Open the parcel carefully, watching out for the steam, and serve the trout with the courgettes and the couscous moistened with the cooking juices.