Best Rainbow Trout Tomatoes And Basil In Parchment Recipes

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RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME



Rainbow Trout Baked in Foil With Tomatoes, Garlic and Thyme image

My friend Christine always makes salmon prepared this way when I arrive at her home in Provence after my long trip from California. It's a great dish to make when you don't know exactly when guests are going to arrive, as everything can be prepared in advance and the fish can be baked at the last minute. I've adapted Christine's salmon recipe to rainbow trout, which are farmed in a sustainable way and less expensive than wild salmon.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Extra virgin olive oil for the foil
4 small rainbow trout, boned
Salt and freshly ground pepper
1 pound ripe tomatoes in season, peeled, seeded and chopped
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
4 to 8 sprigs fresh thyme
Chopped fresh parsley or thyme for garnish
Lemon wedges for serving

Steps:

  • Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
  • In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.
  • Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
  • Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 20 grams, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 1093 milligrams, Sugar 3 grams, TransFat 0 grams

RAINBOW TROUT, TOMATOES, AND BASIL IN PARCHMENT



Rainbow Trout, Tomatoes, and Basil in Parchment image

This parchment-baked trout is about as simple as dinner gets. It's also fast and requires virtually no cleanup.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 5

4 fillets rainbow trout
Kosher salt and freshly ground pepper
2 small tomatoes, sliced
Extra-virgin olive oil, for drizzling
1 cup fresh basil leaves, torn if large

Steps:

  • Heat oven to 400 degrees. Arrange fillets in the center of parchment rectangles. Season with salt and pepper and top with tomatoes. Drizzle with oil.
  • Fold parchment closed and transfer to a rimmed baking sheet.
  • Bake until fish is cooked through, 12 to 14 minutes. Top with basil before serving.

Nutrition Facts : Calories 230 g, Cholesterol 94 g, Fat 9 g, Fiber 1 g, Protein 33 g, Sodium 112 g

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