Oven-Steamed Rainbow Trout in Parchment
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.
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)
- In small bowl, combine parsley, oil, garlic, orange peel, salt and pepper; set aside.
- Fold each piece of parchment in half; open and place one trout fillet, skin-side down, close to the fold.
- Sprinkle each fillet with reserved parsley mixture. Bring top half of parchment over trout; fold edges together to form a tight seal.
- Per order, place parchment packages on baking sheet. Bake at 375˚F for 10 min.