Trout Cooked in Parchment/Trota al cartoccio

Moist and flavorful, this easy-to-clean cooking method is popular all over Italy. Trout is one of the fish with some of the highest amounts of omega-3s.

4 (4 ounces, or 115 g, each)
trout fillets
3 cloves garlic, finely chopped
8 fresh sage leaves, finely chopped
½ cup (30 g) finely chopped fresh
Zest and juice of 1 lemon
1 ⁄ 3 cup (80 ml) extra-virgin olive oil
1 teaspoon unrefined sea salt or salt
Freshly ground pepper
Lemon wedges
Yield: 4 servings

Preheat the oven to 425°F (220°C). Combine the garlic, sage, parsley,
lemon zest and juice, olive oil, salt, and pepper in a small bowl. Cut four
pieces of parchment paper—each more than double the size of the trout.
Place 1 trout on top of each piece of parchment and equally distribute
¼ of garlic herb mixture on each fish. Brush any remaining garlic herb
mixture over the fish and fold the parchment over the fish. Fold and crimp
the edges to seal tightly and place in a baking dish.
Bake about 10 minutes, until fish is cooked through. Remove from the
oven, and serve with lemon wedges, allowing guests to open their own
individual packages at the table.

Mediterranean Tradition
Thinly sliced vegetables such as fennel, eggplant, tomatoes, and
zucchini could be baked alongside the fish in the parchment.