Monday, March 29, 2010

Trout and Veggie Pockets

This dish is incredibly healthful and it was quite delicious. I have never made trout, but it is similar to salmon. This preparation left the trout extremely moist and flavorful. It is basically the veggies of your choice and the fish of your choice, add a little flavor elements, fold up in a tight, little foil package and bake in the oven.

2 (4-ounce) fillets of trout, salmon, halibut or any other fish of your choice
a few stalks of asparagus, tough ends trimmed, cut into 1-inch pieces
1 orange pepper, julienned
2 Tbsp dry white wine
olive oil
salt and pepper
12 tsp fresh chopped dill
1 lemon, sliced
salt-free lemon pepper

Preheat the oven to 350 degrees.

Cut two large pieces of foil and place on a cookie sheet. Divide the veggies between the two pieces of foil. Drizzle with olive oil, season with salt and pepper. Add a tablespoon of wine to each. Place a piece of fish on top with a little lemon pepper and fresh dill sprinkled on top. Finish with a couple of lemon slices. See the picture below...

Fold the foil tightly into a nice, little package as pictured below...

Bake for 15-20 minutes, depending on the thickness. Below is the finished product...
Finish with a squeeze of lemon. I served it with some Basmati rice. Remember, you can use any veggies that you'd like, snap peas, sugar snap peas and julliened carrots would all be good choices.

1 comment:

  1. These pictures are so professional, it reminds me of the fish in papote (spelling?) you know, parchment paper - same idea I guess. It used to be a specialty at CKs, I think it may have been flounder..mmm...trout looks great!