Olive Oil, Extra Virgin
(or enough to cover both sides of trout)
1 tsp
Sea Salt
2 tsp
Black pepper
(freshly ground)
1 medium
Lemon
(sliced)
1/4 cup
Basil pesto
1/2 cup
Cherry Tomatoes
(washed, halved)
Instructions
Heat the oven to 400°F (205°C). Cut a 13-inch square of parchment paper.
Place trout, skin side down, on each piece of parchment. Lightly oil and season both sides, inside and out, with salt and pepper.
Coat basil pesto onto both sides of the fish and add halved cherry tomatoes around the edges of the fish on the parchment paper.
Lift the parchment paper on 2 opposite sides to meet in the middle above the fish. Tightly fold the paper down until it reaches fish, crimping to seal.
Place the packet of fish onto a baking sheet. Bake for 10 to 15 minutes, checking after 10 minutes. The flesh should pull apart easily with a fork.
Place the packet on a plate. Carefully open the parchment — take care not to let the steam burn you. Slide the fish away from the packet and onto the plate and pour juices over it.
Serve with more pesto if desired. Enjoy!
Notes:
Nutritional Highlights
Trout is a great source of protein and Omega 3 Fatty Acids, which are essential in the body and must be obtained through food and supplements!
