After a long day out fishing, nothing tastes better than a simply roasted trout and some fresh vegetables.
- 1 teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 4 (8-ounce) trout, cleaned
- 4 fresh dill sprigs
- 4 fresh fennel sprigs
- 2 pounds Swiss chard, cleaned and leaves separated from stems
- 4 tablespoons olive oil, divided
- 4 tablespoons butter, divided
- 1 lemon, quartered
- 4 tablespoons dry vermouth, or white wine, divided
Paired with fresh dill and fennel, the fish is impressive in flavor and presentation.
Preparing:30 min Cooking:15 min
- Preheat the oven to 450°F.
- Using ½ teaspoon of salt and ¼ teaspoon of pepper, season the insides of the trout. Place 1 dill sprig and 1 fennel sprig inside each trout.
- Cut the Swiss chard stems into 2-inch pieces. Cut the leaves crosswise into 1½-inch strips. Set aside.
- Cut four large pieces of aluminum foil into oval shapes large enough to fit one trout and one-quarter of the Swiss chard, with room enough to be sealed.
- Using ¾ tablespoon of olive oil, brush the trout. Place one trout in the center of each piece of foil. Top each trout with one-quarter of the Swiss chard.
- Season the trout with the remaining ½ teaspoon of salt, ¼ teaspoon of pepper, and 3¼ tablespoons of olive oil. Top each trout with 1 tablespoon of butter.
- Squeeze a lemon quarter over each Swiss chard and trout bundle. Spoon 1 tablespoon of vermouth over each, as well. Close and seal the foil pouches tightly.
- Place the foil packets on a baking sheet. Bake in the preheated oven for 10 to 12 minutes, depending on the thickness of the fish.
- Remove from the oven and allow the packets to cool for 1 to 2 minutes before opening.
- Serve in the packet.
Nutrition Facts (per serving of 3:1)
Total Fat 36.1G
Total Carbohydrate 11.4G
Dietary Fiber 4.4G