Trout provençale en papillote

Prep 20 min
Total 35 min
Makes 4 Servings

What could be easier and more delicious than trout, zucchini and tomatoes in a parchment packet? And it comes with less than 300 calories!

Premium content image
Less
Advertisement

Ingredients

4
rainbow trout fillets, each about 125 g
1/4 tsp
12
niçoise olives, pitted
1/4 pint
grape tomatoes, halved
4 tsp
butter, cubed
1/4 cup

Instructions

  • 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.

Nutrition

Calories 257
Protein 27 g
Carbohydrates 4 g
Fat 14 g
Fibre 2 g
Sodium 327 mg
Advertisement

Wine Pairings

June 2013 - Rose - wine 5
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.

Issue: June 2013

Written by:

Photo credit: Trout provencale en papillote</br>Photo by Roberto Caruso

( 34 ratings )

Leave a comment

Your email address will not be published. Required fields are marked *