Rainbow Trout In Parchment Recipe
Ingredients
| Parsley | 2 Tablespoon, chopped | |
| Olive oil | 1 Tablespoon | |
| Garlic | 1/2 Tablespoon, minced | |
| Orange peel | 1/2 Tablespoon, minced | |
| Salt | 1/8 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| 2 pieces parchment paper, 15 b 15 inches | ||
| 2 1-pound dressed Clear Springs rainbow trout | ||
Directions
1. Preheat oven to 375°F. Combine parsley, olive oil, garlic, orange peel, salt and pepper in a small bowl.
2. Fold each piece of parchment in half. Open and place each trout, skin side down, with the back close to the fold. Evenly spread 2 teaspoons of filling on the flesh side of the bottom half of trout. Fold trout dosed. Bring top half of parchment over trout and fold edges together to form a tight seal.
3. Place parchment packages on a baking sheet; bake for 12-15 minutes.
2. Fold each piece of parchment in half. Open and place each trout, skin side down, with the back close to the fold. Evenly spread 2 teaspoons of filling on the flesh side of the bottom half of trout. Fold trout dosed. Bring top half of parchment over trout and fold edges together to form a tight seal.
3. Place parchment packages on a baking sheet; bake for 12-15 minutes.
Chef
