Oven-Steamed Rainbow Trout in Parchment

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
12

The aroma of fresh, steaming trout is intoxicating. Gently pulled off the bone with a fork, and eaten only with some crusty bread dipped in the fish's own olive-oil and herb-infused broth, it could be the best trout you've ever served.

Ingredients

¾ cup chopped parsley
¼ cup olive oil
2 tbsp. minced garlic
2 tbsp. grated orange peel
¾ tsp. salt
¾ tsp. ground black pepper
12 pieces (12- by 15-in.) parchment paper
12 boneless rainbow trout fillets (4 oz. each)

Steps

  1. In small bowl, combine parsley, oil, garlic, orange peel, salt and pepper; set aside.
  2. Fold each piece of parchment in half; open and place one trout fillet, skin-side down, close to the fold.
  3. Sprinkle each fillet with reserved parsley mixture. Bring top half of parchment over trout; fold edges together to form a tight seal.
  4. Per order, place parchment packages on baking sheet. Bake at 375˚F for 10 min.
Source: NOTE: Packets may be prepared ahead and refrigerated up to 4 hours.

More From FoodService Director

Menu Development
three sisters salad

“Everyone is doing Thai in college dining,” says Patrick McElroy, campus executive chef for Bon Appetit at Washington University in St. Louis. So he set out to “push the envelope” on ethnic cuisine and offer Native American dishes—a move that had support from the American Indian Student Association. But McElroy didn’t realize the challenge ahead. “I wanted to maintain the integrity and tradition of the food, but there were very few recipes,” he says. “I had to do a lot of research.” To develop the menu, he enlisted the help of chef Nephi Craig, founder of the Native American Culinary...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

FSD Resources