Trout provençale en papillote
By Chatelaine
Photo, Roberto Caruso.
What could be easier and more delicious than trout, zucchini and tomatoes in a parchment packet? And it comes with less than 300 calories!
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.
Nutrition (per serving)
- Calories
- 257,
- Protein
- 27 g,
- Carbohydrates
- 4 g,
- Fat
- 14 g,
- Fibre
- 2 g,
- Sodium
- 327 mg.
Wine Pairings
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.