- PREHEAT oven to 400F. Lay 4 12x12-in. sheets of parchment on the counter. Lay a fish fillet in the middle of each piece of parchment. Season with salt, 1 tsp of herbes de Provence and fresh pepper. Divide zucchini, olives, tomatoes and butter evenly among packets. Sprinkle with remaining herbes de Provence. Drizzle with wine.
- FOLD parchment in half over the fish. Double-fold around edges tightly in a half-moon shape, crimping packets well so steam doesn't escape. Arrange packets on a baking sheet. Bake 15 to 17 min.
Protein 27 g
Carbohydrates 4 g
Fat 14 g
Fibre 2 g
Sodium 327 mg
Roasted trout and veggies. Pair it with: A splendid B.C. rosé. A pretty wine from the Okanagan, it features crisp, mouth-watering red-berry flavours that work perfectly beside the bright tomato and zucchini components of this fish dish. Serve well chilled. Our pick: Mission Hill Five Vineyards Rosé, British Columbia, $16.