“Butterflied” means boned and opened. This recipe is prepared in parchment to concentrate the classic flavors and capture the savory juice that moistens the fish as it bakes.

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  • Preparation Time

    10 minutes

  • Cooking Time

    15 minutes

  • Difficulty Rating

    1

  • Serves

    8
By TrimDownClub
Total Shares 0

Ingredients

  1. 1 lb. / 450 gm trout, boned
  2. 2 tsp. / 10 ml olive oil
  3. 8 fresh dill sprigs
  4. 2 lemons, 1 cut in wedges, the other sliced
  5. Salt and pepper, to taste
  6. Chopped fresh parsley for garnish

Directions

  1. Preheat oven to 400°F / 200°C.
  2. Brush olive oil over one side of 4 pieces of baking parchment (preferably ecological), each approximately 12 inches / 30 cm long.
  3. Cut the trout into quarters, and open each to a flat “butterfly” shape. Place a 4 oz / 115 gm trout section in the middle of each piece of parchment, and season with salt and pepper to taste.
  4. Place 2 dill sprigs with 2 slices of lemon over the center of each butterflied fish, and drizzle ½ teaspoon / 2.5 ml of olive oil. Gather the sides of the parchment and fold the edges together to loosely seal.
  5. Place the wrapped trout on a baking tray over the middle rack of the preheated oven; bake for 10 minutes.
  6. Check for doneness by opening 1 packet; when the fish can be easily flaked with a fork, it is ready.
  7. Carefully remove the fish from the parchment; transfer to a plate, and pour the drippings over the fish.
  8. Sprinkle with chopped fresh parsley. Serve with lemon wedges, if desired.
Serving Size: 2 oz / 55 gm fillet

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Comments 17

  1. Horabed

    The recipe sounds delicious, but I am surprised that you would cook on foil. It leeches into the food and is so unhealthy. I thought we all gave up using anything aluminium for cooking years ago when it was proven to be so harmful?

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