Rainbow Trout with Tomatoes in Parchment

Ingredients

  • 4 fillets rainbow trout

  • Kosher salt and freshly ground pepper

  • 2 small tomatoes, sliced

  • Extra-virgin olive oil, for drizzling

  • 1 cup fresh basil leaves, torn if large

Directions

  1. Heat oven to 400 degrees. Arrange fillets in the center of parchment rectangles. Season with salt and pepper and top with tomatoes. Drizzle with oil.

  2. Fold parchment closed and transfer to a rimmed baking sheet.

  3. Bake until fish is cooked through, 12 to 14 minutes. Top with basil before serving.

Haley Smith