Parchment Baked Trout and Potatoes
This guest recipe for Parchment Baked Trout by Lia Huber is made en papillote, a classic French technique which is easier than it sounds — it simply involves wrapping food in parchment paper so that the food gently and delicately steams in the oven. It’s the perfect technique for many delicate ingredients, like fish or asparagus and other spring vegetables.
Lia Huber is the creative culinary mind behind Nourish – a Memoir of Food, Faith and Enduring Love (with recipes). Lia’s recipes focus on locally sourced food, free of processed additives. “Being nourished goes way beyond fueling our bodies,” says Lia Huber. “Being nourished provides a profound sense of connection — to our deepest selves, to the earth, and to those around us — that makes our lives rich and whole. Food gives us the opportunity to nourish ourselves every time we eat in a way that leaves our body invigorated and our soul at peace. And from that place of deep fulfillment, those wider circles of connection begin to flourish.”
Ingredients
- 1/2 pound new baby potatoes
- 1/4 cup extra virgin olive oil - divided
- 2 whole shallots - thinly sliced
- 3 cloves garlic - minced
- Dash sea salt and freshly ground black pepper - to taste
- 4 4 oz trout fillets
- 4 sprigs fresh thyme
- 1/4 cup dry white wine or vermouth
- 3/4 cup mixed spring herbs - such as parsley, mint and/or chives
- 1 whole lemon - quartered
Instructions
- Cut 4 (14-inch) squares of parchment paper. Fold each in half. Then unfold and lay each flat. Top half of each parchment square with 1 fish filet. Sprinkle with salt and pepper. Top evenly with potato mixture and thyme sprigs. Drizzle evenly with wine.
- Fold empty half of parchment over filling. Beginning at one short end, fold edges up and tightly over themselves, working your way around the rectangle. Transfer packets to a sheet pan. Bake 10-15 minutes or until puffed and golden brown.
- Meanwhile, chop herbs and place in a small bowl. Grate lemon zest to equal 1 teaspoon. Stir lemon zest and remaining 2½ tablespoons oil, salt and pepper into herbs.
- When fish is done, transfer packets to individual plates and let rest 5 minutes. Cut lemon into wedges. Carefully slice packets open and serve drizzled with salsa verde and lemon wedges.
This excellent collection of healthy and light recipes is helping us get rid of the pandemic pounds. We liked this seafood dish. We used salmon on one occasion, and trout on another. We are lucky to have brook trout!
This is one of our favorite (and most simple) seafood recipes! Thank you for sharing