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Trout, Tomatoes, and Basil in Parchment

Name: Trout, Tomatoes, and Basil in Parchment
Yield: Serves 4
Ingredients: 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

Recipe photo courtesy of Johnny Miller

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

Source: Whole Living, September 2011

Serves 4

Yield

Ingredients

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

Directions

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. Fold parchment closed and transfer to a rimmed baking sheet.
3. Bake until fish is cooked through, 12 to 14 minutes. Top with basil before serving.

Cook's Notes

For foolproof folding, arrange fillet in the center of a 12-by-16-inch parchment rectangle. Join long sides together and make a few 1/4-inch folds to seal. Fold ends (like youâ€™re wrapping a gift) and tuck underneath.

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Reviews

How would you rate this recipe?

Amy Miles

9 OCT, 2014

This really is a foolproof recipe with only three ingredients. It was ready in less than 20 minutes, start to finish. I kept it in the oven longer because I was using a thicker cut of trout. It was flaky but moist and full of flavor. I love trout because it's not as fishy as salmon but has a similar nutritional profile and is very sustainable.
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