Steamed Red Mullet Papillotes with Candied Lemon, Quinoa Couscous Recipe

Ingredients:

• 4 red mullet fillets (skin-on), about 150g each
• 2 lemons, sliced into thin rounds
• 1/4 cup white wine
• 1/4 cup olive oil
• Salt and freshly ground black pepper, as per taste
• 1 cup quinoa couscous
• 2 cups vegetable broth, divided
• 1 tablespoon butter
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F / 200°C.
2. Cut 4 pieces of parchment paper, each about 12 inches square.
3. Place one red mullet fillet on each parchment square, skin side down. Season with salt and black pepper.
4. Arrange the lemon slices on top of the fillets and drizzle with wine and olive oil.
5. Wrap the parchment paper around the fish and fold the edges to seal the papillotes.
6. Place the papillotes on a baking sheet and bake for about 15-18 minutes until the fish is cooked through and the lemon slices are caramelized.
7. While the fish is cooking, prepare the quinoa couscous. In a medium saucepan, bring 1 1/2 cups of vegetable broth to a boil. Add the quinoa couscous and stir. Cover and reduce heat to low. Simmer for about 12-15 minutes until the couscous is tender and the liquid is absorbed.
8. In a small saucepan, heat the remaining 1/2 cup vegetable broth and butter over medium heat. Add the lemon juice and parsley and remove from heat.
9. Fluff the quinoa couscous with a fork and pour the broth mixture over it. Stir to combine well.
10. Remove the papillotes from the oven and carefully open them. Discard the cooked lemon slices and serve the fish with the quinoa couscous on the side.

Verdict:

This steamed red mullet papillote with candied lemon and quinoa couscous recipe is an easy and healthy meal that combines delicious flavors and textures. The fish is perfectly cooked and infused with the flavors of lemon and white wine, while the couscous adds a nutty and satisfying element. This is a great recipe for those who want to impress their guests or enjoy a fancy dinner at home without spending hours in the kitchen.

Serving Suggestions:

This dish pairs well with a glass of white wine and a side salad of mixed greens with cherry tomatoes and red onion. To add some extra crunch, you can also sprinkle some toasted pine nuts or sliced almonds on top of the couscous. Enjoy!