Tested till perfect Rainbow Trout en Papillote
Rainbow Trout en Papillote
Photography by Matthew Kimura

Rainbow Trout en Papillote

Serve with: Lemon rice

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2007

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 4

Ingredients

    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
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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.

Nutritional Information Per serving: about

cal 274 pro 29g total fat 15g sat. fat 3g
carb 7g fibre 3g chol 80mg sodium 468mg

% RDI:

calcium 13 iron 9 vit A 11 vit C 77
folate 15
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