Steelhead Trout with Couscous

Rinse the lemongrass and cut white and light green parts in thin strips. Set strips aside and place the rest in a pot with the broth.

Peel the carrots and cut into matchsticks. Rinse the scallions and cut diagonally into rings.

Preheat the oven to 140°C (convection) (approximately 285°F).

Lay out 4 appropriately sized pieces of parchment paper and brush the center of each with a little oil. Rinse the trout, pat dry, and place each piece skin side down on a paper with carrots, scallions, and lemon grass strips. Season with salt and pepper and drizzle with the remaining oil. Wrap paper around ingredients and seal well. Bake them on rack in the oven about 20 minutes.

Bring the broth with the lemongrass scraps to a boil, remove the lemongrass, sprinkle in the couscous and coriander, cover, and remove from heat. Let stand, covered, for about 10 minutes. Add the mint to the couscous and season with soy sauce.