Rainbow Trout Baked in Foil With Tomatoes, Garlic and Thyme
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This recipe works just as well for salmon as it does for trout, but when you can get wild caught trout this recipe serves the fish well. A great recipe for having a dinner party as you can have the fish packets ready to go in the refrigerator and then quickly get them cooked when you and your guests are ready to eat. It also comes together quickly and clean up is a breeze. (Always a selling point of any recipe)
MAKES: 4 Servings
PREP/COOK TIME: 40 Minutes
INGREDIENTS
1/2 tablespoon Extra virgin olive oil for the foil
4 small rainbow trout, boned
1/2 teaspoon SeaSalt
freshly ground pepper
1 pound ripe tomatoes in season, peeled, seeded and chopped
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
4 to 8 sprigs fresh thyme
Chopped fresh parsley or thyme for garnish
Lemon wedges for serving
DIRECTIONS
Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.
Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.
