Trout Papillote Style With Lemon And Olives

By James Prosek

Total Time
30 minutes
Rating
5(54)
Notes
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Featured in: THE REWARD; Spring Tonic: Fresh Trout

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Ingredients

Yield:4 servings
  • 2cloves garlic, peeled and very thinly sliced
  • 2tablespoons chopped fresh tarragon leaves
  • 1lemon, peeled and separated into segments
  • 2cups assorted olives
  • 2tablespoons chopped fresh chives
  • ¼cup extra virgin olive oil
  • ¼cup dry white wine
  • ¼cup bottled clam juice
  • 47-ounce trout fillets (or gutted whole fish)
  • Coarse salt
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

508 calories; 33 grams fat; 6 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 42 grams protein; 777 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 325 degrees.

  2. Step 2

    Line a rimmed baking sheet with aluminum foil. Scatter the garlic, tarragon, lemon segments, olives and chives over the foil. Drizzle with the olive oil, wine and clam juice. Season the fish fillets on both sides with salt and pepper, and arrange in the pan without crowding. Cover with another sheet of aluminum foil and crimp the sheets of foil around the edges to seal, pressing gently on the top to release any excess air.

  3. Step 3

    Place the baking sheet in the oven and bake until the fish is very firm to the touch, about 20 minutes. Serve with olives, lemon segments and ample amounts of pan juices over and around the fish.

Ratings

5 out of 5
54 user ratings
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Cooking Notes

Timing

If cooking a whole trout increase time from 20 to 40 minutes

Timing

If cooking a whole trout increase time from 20 to 40 minutes

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