Trout provençale en papillote

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

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( 29 ratings )

Preparation time:
20 minutes
Total time:
35 minutes
Makes:
4 Servings
Trout provencale en papillotePhoto by Roberto Caruso

Trout provencale en papillote
Photo by Roberto Caruso

Ingredients

  • 4 rainbow trout fillets, each about 125 g
  • 1/4 tsp salt
  • 2 tsp herbes de Provence
  • 2 small zucchini, sliced
  • 12 niçoise olives, pitted
  • 1/4 pint grape tomatoes, halved
  • 4 tsp butter, cubed
  • 1/4 cup dry white wine

Instructions

  • PREHEAT oven to 400F. Lay 4 12×12-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.

Wine Pairings

Roasted trout and veggies. Pair it with: A splendid B.C. rosé.June 2013 - Rose - wine 5
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.

Nutrition (per Serving)

calories
257
protein
27 g
carbohydrates
g
fat
14 g
fibre
g
sodium
327 mg

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