Imagine the tantalizing aroma of fresh trout infused with zesty lemon and fragrant thyme wafting through your kitchen—sounds irresistible, right? "Trota al Cartoccio," or Trout Cooked in Parchment, is an Italian culinary gem that not only delights the senses but also makes for a stunning presentation. This elegant yet simple dish is perfect for impressing guests or enjoying a cozy dinner at home. With just a few fresh ingredients and minimal prep time, you can create a restaurant-quality meal that will leave everyone asking for seconds. Dive into this recipe and discover how easy it is to bring a taste of Italy to your table!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 trout fillets
- 1 lemon, sliced
- 1 tablespoon olive oil
- 2 sprigs fresh thyme
- Salt and pepper to taste
- Parchment paper for wrapping
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the trout cooks evenly and quickly in the parchment.
- Prepare the parchment paper by cutting two large rectangles, approximately 12 inches by 16 inches. This will provide enough space to wrap the trout fillets securely.
- Place one trout fillet in the center of each parchment rectangle. Make sure the skin side is facing down for better presentation and flavor.
- Drizzle 1/2 tablespoon of olive oil over each trout fillet, ensuring they are well-coated. This will help keep the fish moist during cooking.
- Season each fillet generously with salt and pepper to taste. Remember that the seasoning enhances the natural flavor of the trout.
- Layer the lemon slices over the top of each trout fillet. The lemon will infuse the fish with a bright, zesty flavor as it cooks.
- Place a sprig of fresh thyme on top of each fillet. Thyme adds a wonderful aroma and complements the trout beautifully.
- To wrap the parchment, fold the parchment over the trout fillet to create a half-moon shape. Starting at one end, make small overlapping folds along the edges to seal the packet securely, ensuring no steam escapes during cooking.
- Transfer the wrapped trout packets onto a baking sheet. This will make it easier to handle and place in the oven.
- Bake the trout in the preheated oven for about 20 minutes. The fish should be opaque and flake easily with a fork when done.
- Once cooked, carefully remove the baking sheet from the oven. Let the packets rest for a minute or two before opening, as steam will escape.
- To serve, carefully cut open the parchment packets, allowing the aromatic steam to rise. Plate the trout with the lemon and thyme for garnish, and enjoy your delicious Trota al Cartoccio!
Tips
- Choose Fresh Trout: For the best flavor and texture, always opt for fresh, high-quality trout fillets. If possible, ask your fishmonger for recommendations on the freshest catch of the day.
- Customize Your Flavors: Feel free to experiment with additional herbs and spices! Dill, parsley, or even a touch of garlic can elevate the dish to your personal taste.
- Seal the Parchment Well: Make sure to seal the parchment packets tightly to trap the steam inside. This is crucial for cooking the fish evenly and keeping it moist.
- Don’t Skip the Resting Time: After baking, let the packets rest for a couple of minutes before opening. This allows the flavors to meld and enhances the overall taste.
- Serve with Sides: Pair your Trota al Cartoccio with a light salad or some roasted vegetables for a complete meal that’s both healthy and satisfying.
- Perfect for Meal Prep: If you’re short on time, you can prepare the trout packets ahead of time and store them in the fridge until you’re ready to bake. Just add a few extra minutes to the cooking time if they’re cold from the fridge.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 1g
Protein: 25g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 65mg
