Italian-Style Fruity Papillote of Speckled Trout
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Chef Soeur Angèle |
Recipe ingredients
- 2 onions, finely chopped
- 2 tomatoes, diced
- 2 zucchinis, diced
- 10 black olives sliced
- 1/3 cup (80 mL) white wine or chicken broth*
- 1 clove garlic, minced
- 1 tsp. (5 mL) Irresistibles dried oregano*
- Salt and pepper to taste
- 4 trout fillets
Preparation
Preheat the barbecue to medium or the oven to 375°F (190°C).
In a bowl, mix all ingredients except trout fillets.
Set mixture aside.
Cut 4 rectangles of aluminium foil 14" x 12" or 35 cm x 30 cm.
Lay a trout fillet on one half of each rectangle of aluminium foil.
Spread the vegetable mixture evenly over the trout fillets.
Fold the foil over the fish and close to form a papillote.
Tightly seal the papillote by folding the edge twice.
Put the papillotes on the barbecue or the oven.
Cook 8 to 10 minutes or until the fish flakes easily with a fork.
Suggestion
Origin: Italian
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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