Roasted Trout With Swiss Chard

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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


  1. Preheat the oven to 450°F.
  2. 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.
  3. Cut the Swiss chard stems into 2-inch pieces. Cut the leaves crosswise into 1½-inch strips. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Remove from the oven and allow the packets to cool for 1 to 2 minutes before opening.
  10. Serve in the packet.

Nutrition Facts (per serving of 3:1)

Calories 556
Total Fat 36.1G
Protein 43.6G
Total Carbohydrate 11.4G
Dietary Fiber 4.4G