Recipe

of the Week

Trout in Parchment

Ingredients

6 rainbow trout
1/3 C Italian dressing, or vinaigrette
3 oz (6 tablespoons) olive oil
6 cherry tomatoes, sliced
6-8 oz pitted olives
12 -14 oz quartered marinated artichoke hearts
1 lemon in 6 slices
sea salt & black pepper to taste
(approx 1/4 tsp salt per fish)
6 sheets of parchment approx. 12"x15"

Directions

Preheat oven to 375°. Lay out parchment, place 1 trout in the center, off to one side, skin side down, and sprinkle with salt and pepper. Top with a few artichoke hearts, some olives and a sliced cherry tomato. Mix Italian dressing and olive oil, pour about 2 tablespoons over trout. Top with lemon slice. Fold parchment over fish, folding and crimping edges tightly to seal and enclose filling completely. Place on rimmed baking sheets, spacing apart. Bake for approximately 12 minutes.