Grilled Whole Trout in Parchment Paper with Garlic Broccoli

Grilled Whole Trout in Parchment Paper with Garlic Broccoli

Cooking fish in parchment paper is a simple and elegant way to enjoy whole cooked fish. Whole fish in the market tend to stay fresher longer compared to the filets, and the meat easily falls away from the bone after it’s cooked. Watch your fingers for hot steam when you open the package or simply wear kitchen gloves for ease of handling before you dig in.
Serves 4

4 whole trout, cleaned (about 1 ½ pounds)
3 tablespoons olive oil, divided
½ teaspoon salt
½ teaspoon paprika
¼ freshly ground black pepper
2 lemons, thinly sliced
1 small bunch assorted fresh herbs
1 head broccoli, cut into florets
3 garlic cloves
2 anchovies

Preheat the oven to 400°F. Rub each trout generously with one tablespoon of the olive oil and sprinkle with the salt, paprika, and black pepper. Place half a quarter of the lemon slices and herbs into cavity of each trout.
Set out four 8X8 sheets of parchment paper or aluminum foil. Fold over the edges of the parchment and secure with toothpicks or pinch the edges of the aluminum foil shut. Transfer to a baking sheet and place in the oven, baking 20 to 25 minutes until the fish flakes when pressed with a fork and is cooked through.
Place the remaining olive oil, garlic and anchovies in a mini-chopper or food processor and chop. Transfer to a large bowl along with the florets and toss well. Place the broccoli in another sheet of parchment paper or aluminum foil. Transfer to another baking sheet. Transfer to the oven and bake 15 to 20 minutes until tender. Serve immediately with the fish.

Samantha Elkrief

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