Trout Papillote Style With Lemon And Olives
Published April 8, 2004
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
2 cloves garlic, peeled and very thinly sliced
2 tablespoons chopped fresh tarragon leaves
1 lemon, peeled and separated into segments
2 cups assorted olives
2 tablespoons chopped fresh chives
¼ cup extra virgin olive oil
¼ cup dry white wine
¼ cup bottled clam juice
4 7-ounce trout fillets (or gutted whole fish)
Coarse salt
Freshly ground black pepper
Nutritional analysis per serving (4 servings)
8 grams carbs; 117 milligrams cholesterol; 508 calories; 19 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 33 grams fat; 2 grams fiber; 777 milligrams sodium; 42 grams protein; 1 gram sugar
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
- Step 1
Preheat the oven to 325 degrees.
- 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.
- 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.
Private Notes
Comments
If cooking a whole trout increase time from 20 to 40 minutes
If cooking a whole trout increase time from 20 to 40 minutes