Trout Provençale En Papillote
106
- Prep Time20 min
- Total Time35 min
- Makes4 Servings
What could be easier and more delicious than trout, zucchini and tomatoes in a parchment packet?
Ingredients
4 rainbow trout fillets, each about 125 g
1/4 tsp salt
2 tsp herbes de Provence
2 small zucchini, sliced
12 niçoise olives, pitted
1/4 pint grape tomatoes, halved
4 tsp butter, cubed
1/4 cup dry white wine
Instructions
PREHEAT oven to 400F. Lay 4 12x12-in. sheets of parchment on the counter. Lay a fish fillet in the middle of each piece of parchment. Season with salt, 1 tsp of herbes de Provence and fresh pepper. Divide zucchini, olives, tomatoes and butter evenly among packets. Sprinkle with remaining herbes de Provence. Drizzle with wine.
FOLD parchment in half over the fish. Double-fold around edges tightly in a half-moon shape, crimping packets well so steam doesn't escape. Arrange packets on a baking sheet. Bake 15 to 17 min.
Nutrition (per serving)
Calories 257, Protein 27g, Carbohydrates 4g, Fat 14g, Fibre 2g, Sodium 327mg.
Read more about how to cook fish in parchment paper.
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