Still keeping it simple over here.
In a different collaboration with Sprouts Farmers Market (separate from my Gateway Center/Sprouts collab) we teamed up for a tasty seafood recipe. I know when I think about Sprouts I think of their bulk and produce sections, but the seafood offerings are pretty great too! There’s a nice selection of fish and shellfish and, like everything else in the store, it’s reasonably priced.
I don’t usually make trout at home but it looked beautiful in the case and at $10 a pound or so, who could resist? I ordered a pound and the seafood man gave me four boneless fillets. The idea of throwing them in foil packets just came to me in the store. It’s a classic (read: lazy) cooking technique but I hadn’t thought about in awhile. Turns out it’s my new favorite way to cook fish!
If you don’t want to use tomatoes I’m sure other veggies would work, like zucchini or mushrooms.
Trout and Tomato Foil Packets
from The Cardigan Kitchen
1 pound of trout, cut into four pieces
1 pint of cherry tomatoes, sliced
2 cloves of garlic, minced
1 tablespoon olive oil
Juice of one lemon
salt, pepper, and other seasonings to taste
Preheat oven to 450 degrees and prepare four squares of foil by greasing them. Lay the trout pieces on the foil and season with spices of choice (I like salt, pepper, and cayenne pepper).
In a small bowl combine the tomatoes with the garlic, olive oil, lemon juice, and a pinch of salt and pepper. Spread the mixture among the trout pieces.
Fold the foil pieces loosely around the trout and arrange on a baking sheet. Bake for about 10 minutes. The trout will be done when it’s opaque and pulls apart easily.
Serve with a side of choice and enjoy!
Note: I did a “cacio e pepe” cauliflower rice on the side of mine!