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Rainbow trout en papillote with side of baby potatoes, zucchini, red pepper, cherry tomato, walnut, and goat cheese
(lemmy.sdf.org)
INGREDIENTS:
- Rainbow trout
- Shallots
- Fresh dill
- Lemon
- Baby potatoes
- Zucchinis
- Red peppers
- Cherry tomatoes
- Walnuts
- Goat cheese
- Balsamic vinegar
- Salt
- Pepper
- Olive oil
STEPS FOR SIDE:
- Lay your potatoes, chopped zucchini, chopped red pepper, and cherry tomatoes onto a parchment-lined baking tray
- Drizzle olive oil, salt, and pepper to your liking
- Heat oven to 200°C (~400°F), once to-temperature put the tray in
- Cook until potatoes are fork-tender and the zucchini and red peppers are beginning to brown (maybe ~30mins)
- Put the mix onto a plate, top with chopped walnuts and goat cheese. Drizzle balsamic vinegar (maybe even reduce it first to thicken it up)
STEPS FOR TROUT:
- Place fish by end of parchment paper skin side down
- Lightly drizzle olive oil atop
- Chop some dill, sprinkle it on fish with salt and pepper to your liking
- Chop some shallots and lemon wedges, put them on the fish
- Fold the parchment paper to create a neat fishy parcel and put it on a baking tray
- Heat oven to 200°C (~400°F), once to-temperature put the tray in
- Cook for 20 minutes (fish should flake when forked in this time)
- Remove from oven, let rest for 5 minutes
- Unwrap the fish from the parchment parcel, put it on your plate with the side
- Eat it
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