Paper~Bag Rainbow Trout
 
 
Ingredients
  • 2 small rainbow trout, scaled, cleaned and rinsed
  • (or two 6”x6” trout fillets)
  • Dressing
  • 1/2 cup mayonnaise
  • 1/2 jalapeño pepper, seeded and minced
  • 1 small dill pickled, diced
  • 2 tsp pickle juice
  • 3 large green olives, pitted and diced
  • 2 lemons sliced thinly
  • 6 garlic cloves, peeled and halved
  • 4 basil leaf stems
  • 2-4 sprigs dill
  • Olive oil
  • Salt and pepper
  • 1/2 cup white wine
  • parchment paper, two pieces approx 40 cm long
Instructions
  1. Preheat the oven to 350 F.
  2. In a small measuring cup, mix all of the dressing ingredients together through to the pickle juice.
  3. Lay out the parchment paper pieces. Arrange half of the lemon slices and half the garlic cloves on the center of each piece of parchment paper. Place two long pieces of string across the lemons on each bed.
  4. Place one piece of rainbow trout (skin side down if using fillets) on top of the bed of lemons and garlic. Spoon desired amount of dressing inside the fish (If using fillets, spoon a layer of dressing over top.) Sprinkle the chopped olives inside or on top of the fish.
  5. Then sprinkle salt and black pepper over the fish. Lay the basil and dill springs on top. Tie securely with string, using a slip knot (half a “bow”) for ease of untying.
  6. Drizzle olive oil and then sprinkle 1/4 of a cup of the white wine over each fish.
  7. Fold the short sides of the parchment paper in, then bring long side together and fold together and roll down to seal the fish inside the packet. Tie string around the entire package again, to secure using a “slip-knot”. Repeat for the second packet.
  8. Move packets to the fridge if making in advance or onto an ovenproof baking sheet/pan. I made mine about two hours ahead of time.
  9. Bake for approximately 30 minutes until fish is cooked through.
  10. Serves four.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/03/23/the-paper-bag-trout/