Perfection. This dish (and its varied incarnations) is one of my favorite and most commonly prepared meals. Trout is so satisfying, yet super light…making it the perfect protein for any time of day. And bonus, this recipe is a cinch to make. Pair with your favorite steamed vegetables–asparagus, squash, etc. As always, experiment with different vegetables and herbs and find what you enjoy.
Ingredients
2 trout fillets
1 c. fresh ripe tomatoes, chopped
2 garlic cloves, minced
1 T. olive oil
6 sprigs fresh thyme
salt & pepper to taste
1/2 lemon
Directions
Preheat oven to 450 degrees F. Cut 4 rectangular sheets of aluminum foil, 4″ longer than the length of your fillets. Assemble a double-sheet for each fillet by place 2 aluminum foil sheets together, with the dull sides facing up. Sprinkle some olive oil and salt on top of each double sheet, placing the open fillets skin-down on the center of each sheet.
In a small bowl, combine the chopped tomatoes, garlic, olive oil and mix well. Season with salt and pepper to taste. Spoon the tomato mixture over each trout and place 3 sprigs of thyme on top of each. Fold the trout together and sprinkle a bit of olive oil on each fish.
For each fillet, fold the aluminum foil up on all sides to loosely seal the fish in the foil sheet. Crinkle and fold the 4 sides together to securely seal the foil, so the filet and marinade will steam while baking. Place the two foil packets on a baking sheet and cook in the oven for 12-15 minutes. I usually check one of the packets at 12 minutes and look for a well-cooked meat that is opaque, moist, and flaky. Any fish should easily pull apart when ready.
Once cooked, remove the foil packets from the oven and carefully cut open. Be careful of the steam as you open it, it will be incredibly hot with juices boiling. Take each fillet from the foil and place each on a plate, pouring the tomatoes and juice over the fish. Sprinkle with some more fresh thyme and a bit of lemon juice. Enjoy!
