Servings: 4 Servings
Calories: 303kcal
Ideally served with fresh steamed vegetables -- or you can add them to the same parchment package, too.
Ingredients
- ½ pound new baby potatoes
- ¼ 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
- ¼ cup dry white wine or vermouth
- ¾ 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.
Spa Index Kitchen Notes
The New York Times calls NOURISHED “[A] charming foodie travel memoir…[Huber] is endearing, engaging company and the reader roots for her success.”
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Nutrition
Serving: 1 Serving | Calories: 303 kcal (15%) | Carbohydrates: 16 g (5%) | Protein: 26.5 g (53%) | Fat: 13 g (20%) | Cholesterol: 71 mg (24%) | Sodium: 203 mg (9%) | Potassium: 847 mg (24%) | Fiber: 3 g (13%) | Vitamin A: 350 IU (7%) | Vitamin C: 26.4 mg (32%) | Calcium: 120 mg (12%) | Iron: 3.4 mg (19%)