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Trout, Tomatoes, and Basil in Parchment

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

  • yield: Serves 4
Photography: Johnny Miller


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


  1. Step 1

    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.

  2. Step 2

    Fold parchment closed and transfer to a rimmed baking sheet.

  3. Step 3

    Bake until fish is cooked through, 12 to 14 minutes. Top with basil before serving.

Whole Living, September 2011