0
0

Trout With Zucchini Ribbons

 

Ingredients 

  • 2 Trout fillets, (skin on)
  • 8 oz Sweet baby tomatoes (If Heirlooms are in season, they work great as well.)
  • 1 Zucchini peeled into ribbons
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Heavy pinch of chili flakes

Details

Cook Time: 30 min
Servings: 2

Directions

Heat oven to 400 degrees 

Slice tomatoes in half, set aside

Peel long strips of Zucchini, set aside

Cut 2 large pieces of parchment paper and lay flat, lay out one trout fillet

Drizzle good quality olive oil and season with salt, pepper, and chili flakes

Layer tomatoes and zucchini

Pinch the long ends of the parchment paper together and begin to fold down together creating a tight seal, when at the base of the fish, press down, and fold under.

Place each packet on a baking sheet and bake for 15 - 17 minutes.

Careful when opening, it is very hot!

 
TROUT_ZUCCHINI_RIBBONS_264.jpg
TROUT_ZUCCHINI_RIBBONS_1299.jpg
TROUT_ZUCCHINI_RIBBONS_1433.jpg
TROUT_ZUCCHINI_RIBBONS_807.jpg
TROUT_ZUCCHINI_RIBBONS_1331.jpg
TROUT_ZUCCHINI_RIBBONS_896.jpg
TROUT_ZUCCHINI_RIBBONS_1346.jpg
TROUT_ZUCCHINI_RIBBONS_1621.jpg