Trout Papillote Style With Lemon And Olives Recipe

Name: Trout Papillote Style With Lemon And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic, peeled and very thinly sliced; 2 tablespoons chopped fresh tarragon leaves; 1 lemon, peeled and separated into segments; 2 cups assorted olives; 2 tablespoons chopped fresh chives; 1/4 cup extra virgin olive oil; 1/4 cup dry white wine; 1/4 cup bottled clam juice; 4 7-ounce trout fillets (or gutted whole fish); Coarse salt; Freshly ground black pepper

Servings: persons

2 cloves garlic, peeled and very thinly sliced
2 tablespoons chopped fresh tarragon leaves
1 lemon, peeled and separated into segments
2 cups assorted olives
2 tablespoons chopped fresh chives
1/4 cup extra virgin olive oil
1/4 cup dry white wine
1/4 cup bottled clam juice
4 7-ounce trout fillets (or gutted whole fish)
Coarse salt
Freshly ground black pepper

1
Preheat the oven to 325 degrees.
2
Line a rimmed baking sheet with aluminum foil.
3
Scatter the garlic, tarragon, lemon segments, olives and chives over the foil.
4
Drizzle with the olive oil, wine and clam juice.
5
Season the fish fillets on both sides with salt and pepper, and arrange in the pan without crowding.
6
Cover with another sheet of aluminum foil and crimp the sheets of foil around the edges to seal, pressing gently on the top to release any excess air.
7
Place the baking sheet in the oven and bake until the fish is very firm to the touch, about 20 minutes.
8
Serve with olives, lemon segments and ample amounts of pan juices over and around the fish.

142

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cloves garlic, peeled and very thinly sliced, 2 tablespoons chopped fresh tarragon leaves, 1 lemon, peeled and separated into segments, 2 cups assorted olives, and more.

Yes, Trout Papillote Style With Lemon And Olives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Trout Papillote Style With Lemon And Olives

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