Hey Loves, Grrrr; It’s Monday. So, jumping right in; this recipe is a perfect goof proof amazing presentation, seriously easy, one cooking process and perfect for making dinner for a date, in-laws or anyone you want to impress with your mad culinary skills. All the ingredients cook inside a parchment pouch in about 30 minutes. So, you can look amazingly confident and together while you effortlessly entertain. This is a Bomb-Dizzel…just saying. Smooches, xoxo
• Servings 2
• 6 Cubes of frozen light sodium organic chicken broth
• 2 Pieces of quality wild caught red snapper/orange roughy or salmon
• 2 Lemons
• 1 Box of roasted garlic and olive oil pearl couscous
• Olive oil drizzle
• Salt and pepper to taste
• Thyme sprigs
• Veggies optional
• Butter for lemon butter
Freeze chicken broth in an ice cube tray. I keep these on hand and use them all the time. Preheat the oven to 350~ with a sheet pan inside to pre-heat as well. Place the pearl couscous in a bowl (don’t add all the seasoning) and sprinkle with about 1/3 of the seasoning packet. Mix the seasoning into the dry couscous and then divide the couscous in half and place onto a sheets of parchment paper. Wash and pat dry the fish. Cut the fish in half, if it’s long pieces. Lightly drizzle with olive oil, salt, pepper and squeeze on lemon juice. Place 3 broth cubes in the center of the couscous. Layer on the fish with two to three slices of lemon a couple of sprigs of thyme and close up the parchment paper. I roll the edges like a pie crust. It doesn’t have to be beautiful, but it does need to hold the moisture. Brush the pouches with olive oil, so they don’t burn.
Place the parchment pouches on the heated sheet pan and bake in the oven for 25 to 30 minutes.
To serve, leave the pouch sealed and place on a plate with one lemon slice and a sprig of thyme. I love a little lemon butter too, so it’s nice to have that available. Enjoy…absolutely, one of my favorites.