Rainbow Trout en Papillote
Serve with: Lemon rice
Servings: 4
Ingredients:
Rainbow Trout en Papillote
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 274 |
| pro | 29 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | 3 g |
| chol | 80 mg |
| sodium | 468 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 9% |
| vit A | 11% |
| vit C | 77% |
| folate | 15% |
-
24 thin slices lemon
4 rainbow trout or arctic char fillets (each about 6 oz/175 g)
2 tbsp (25 mL) extra-virgin olive oil
2 cloves garlic, thinly sliced
8 sprigs fresh thyme
2 tbsp (25 mL) capers
1/2 tsp (2 mL) each salt and pepper
Preparation:
Cut four 15-inch (38 cm) squares of parchment paper; fold each crosswise in half then open out. Divide lemon over 1 side of each; top with 1 fish fillet, skin side down. Drizzle with oil; top with garlic, thyme and capers. Sprinkle each with salt and pepper. Fold paper over so edges meet; double-fold edges and pinch to seal packet.
Bake on rimmed baking sheet in 400°F (200°C) oven for about 10 minutes or until fish flakes easily when tested. Transfer fish to plate; pour sauces from packets over fish.
Bake on rimmed baking sheet in 400°F (200°C) oven for about 10 minutes or until fish flakes easily when tested. Transfer fish to plate; pour sauces from packets over fish.
Source
Canadian Living Magazine: December 2007
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