Trout in Parchment with Tomato, Asparagus and Zucchini Recipe
Baking fish in parchment allows for the flavours to really concentrate. The steam helps to make a perfect sauce and the cleanup is minimal! I often make this when I need an easy dinner for 2 or 4.
Ingredients
- ¾ pound of skinless rainbow trout or
- salmon, one piece
- 2 zucchinis, spiralized or 2 cups pre-
- spriralized zucchini
- 8 Brussels sprouts, trimmed and
- shredded
- ½ of a fresh long red chilli, sliced in
- rounds
- 6 campari tomatoes, each sliced into
- 3-4 rounds
- ½ bunch of asparagus, ends
- removed and stalks cut in half.
- About 1 tsp. sea salt, divided
- Freshly ground black pepper to taste
- 2-3 tbsp. extra virgin olive oil
- 1 tbsp. aged balsamic vinegar
Instructions
- 1
On the work surface, lay the sheet of parchment paper lengthwise. The piece of parchment should be about 4 times the length of the fish
- 2
Using the lower half of the parchment paper, lay down the spiralized zucchini (this will be the “bed” for the fish) and shredded Brussels sprouts. Tuck about half the tomatoes slices and half the red chili rounds in the zucchini noodles and Brussels sprouts . Drizzle with 1 tbsp. of the oil, about 1 tsp. of the balsamic, sprinkle with salt and pepper.
- 3
Lay the fish fillet on top of the zucchini and tomato bed.
- 4
Drizzle a small amount of the oil on the fish and season with salt and pepper.
- 5
Distribute the remainder of tomatoes, red chili rounds and all the asparagus spears on top of the fish.
- 6
Drizzle the contents of the package with the remainder of the oil, balsamic vinegar, salt and pepper.
- 7
Fold the upper half of the parchment paper over the vegetable/fish mound (you should leave enough space around the food to allow the air to expand and circulate). Starting from one corner, make a fold in the parchment, staple that fold together. Make very tight, closely overlapping little folds starting from one corner and work your way around, towards the opposite corner. Fold the last fold over itself and staple this fold to itself and then a few of the folds along the parchment paper. Place the package on a cookie sheet and bake for 20-25 minutes.
- 8
Cut the package open and either slide the contents onto a plate or serve directly from the open parchment (you can cut away the top flap and staples). Serving Suggestion: I like to serve this over a bed of brown rice, quinoa, or millet. Serves 2
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Trout in Parchment with Tomato, Asparagus and Zucchini?
This Trout in Parchment with Tomato, Asparagus and Zucchini recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 16 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this trout in parchment with tomato, asparagus and zucchini?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.