Baked and Bundled
Chef: Carl Heinrich
Serves: 4
Prep time: 15 min Cook time: 15 min
Ingredients:
4 trout fillets, approximately 6-oz each
1/2 lb thin asparagus spears, ends trimmed
2 carrots, peeled and cut on the bias about 1/8 inch thick
1 zucchini, cut on the bias 1/4 inch thick
2 tbsp olive oil
1 tbsp dill, finely chopped
2 tbsp parsley, finely chopped
2 tbsp chives, finely chopped
1 lemon, cut into wedges for garnish
Directions:
1.Preheat oven to 400°F. Cut four 24 by 15 inch rectangles of parchment paper. Fold in half crosswise. Trim off corners to cut out folded half-heart shape. Repeat three times.
2. Place, all of the chopped herbs in a small dish and combine. In a bowl, place the asparagus, carrots, zucchini, olive oil and half of the chopped herbs and toss to combine.
3. Open up the folded parchment heart, place ¼ of the vegetable mixture on the centre of one half of the parchment. Place the trout fillet on top. Repeat three times. Sprinkle each fillet with salt and pepper and the remaining herbs. Fold paper over. Starting at rounded end, fold over edge, overlapping and pleating to enclose. Twist pointed end to secure. Repeat three times.
5. Bake packets on large rimmed baking sheet in oven for 10 minutes. Remove from oven; let stand for 5 minutes. To serve, cut or tear open packet, being careful to avoid escaping steam. Garnish with lemon.