Rainbow Trout Baked in Foil With Tomatoes, Garlic and Thyme
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Extra virgin olive oil for the foil
- 4small rainbow trout, boned
- Salt and freshly ground pepper
- 1pound ripe tomatoes in season, peeled, seeded and chopped
- 2garlic cloves, minced
- 1tablespoon extra virgin olive oil
- 4 to 8sprigs fresh thyme
- Chopped fresh parsley or thyme for garnish
- Lemon wedges for serving
Nutritional analysis per serving (4 servings)
598 calories; 31 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 69 grams protein; 1108 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
- Step 2
In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle ½ teaspoon olive oil over each fish.
- Step 3
Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
- Step 4
Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.
- Advance preparation: You can prepare the fish and make the foil packets several hours ahead. Keep in the refrigerator until shortly before cooking.
Private Notes
Comments
Nice, fast weeknight meal. Not substantially different from any of the 100s of other fish en papillote recipes I've seen. This is more of a 'particular example of a general paradigm', than a recipe in its own right. "Wrap fish with salt, oil, aromatics, and a little liquid. bake until done."
This is improved with fire roasted salsa instead of tomatoes. Low in calories too.
Delicious week night meal. I didn't make the tomato mixture but instead sprinkled some minced garlic on the fish and then put sliced tomatoes (seeds and peel!) on top. I placed a sprig of rosemary (as that is what we had in the garden) on top. It turned out perfectly.
I mixed a smidge of alspice and a good teaspoonful of Hungarian hot pepper paste in with the otherwise recipe-accurate tomato mixture, gave it a quick smashing in my mortar, and used that to top the fish. Heavenly! My fishes must have been a bit fatter than yours, though, because after 20 minutes in the oven at 450, the middle was still quite rare. Next time I might give it 30 min, but otherwise I'm adding this to my weekly rotation ASAP!
@jalevine Agreed- trout is most delicious when flavored delicately.
We used shallots, garlic, capers and lemons instead of the cherry tomatoes since we didn’t have any. We had one large fish, about 1.3 lbs and cooked it in foil for 20 minutes and it was delicious! Failsafe recipe whatever ingredients you use for this method!