This is a no-fail recipe. IT IS SUPER EASY TO MAKE. I have made this dish with both salmon and trout (upwards of 20 times) and it’s always a hit; packed with flavour and never dried out. If you’re looking to make an impressive meal, but don’t necessarily have the time for something extravagant with a ton of steps, then look no further! Ready in 20 minutes, with about 5 minutes of prep? Yes, please.
Oh, and leftover trout (or salmon) is great in a sandwich with sliced cucumber and cream cheese. Sometimes I don’t even wait for leftovers, and make the sandwiches right away.
This recipe serves two, but is very easy to adapt for serving more people.
2 trout fillets
2 tbsp julienne basil
2 full basil leaves
2 tsp olive oil
salt and pepper
6 thinly sliced lemon rounds
Place trout on a piece of parchment paper, then rub with olive oil and add salt and pepper. Top fish with lemon slices, then a whole basil leaf.
Wrap the parchment paper around the fish to create a packet. Alternatively, you can use kitchen twine, and tie up the parchment as a bundle. Place the packets on a baking sheet, and bake at 400°F for 20 minutes.