So, after my weekend in Paris it was time for a meal that consisted of all 3 macronutrients and not just sugar (i.e. macaroons). My mom bought these beautiful organic trouts yesterday and treated us to a delicious late lunch today. It was very similar to this salmon dish but sooo much better.
When making fish that’s wrapped in aluminum foil I personally love adding fresh lemon slices. After baking in the oven it creates a wonderful aroma and adds a burst of flavor. Today my mom first gave the trout a salt rub (we use herbamare) and also added garlic and fresh parsley. But you can be really creative with these kind of dishes and add whatever you feel like having. For some spice add a little chilli and if you have a wide selection of herbs, stuff the fish with a little bit of everything!
The key to today’s “trout wrap” was the base layer of thinly sliced potatoes. During the cooking process, the fish, lemon and steam will create just the right amount of liquid to cook the potatoes so you will have absolutely no dishes whatsoever. The trout cooked for about 45 minutes and it had the perfect level of tenderness, if you choose another fish you may have to adjust the cooking time.
I usually prefer eating fish fillets cause I don’t like my food’s eyes staring at me while I devour it but this trout was exceptionally good.
A perfect side, especially in the spring or summer would be a fresh garden salad. We had a side of mushrooms that my mom seasoned with parsley and finished off with a dollop of sour cream.
The perfect meal if you ask me!