BBCGoodFood’s recipe (August 2010) for Bream cooked en papillote with garlic, chili and rosemary inspired our Catch of the Day Saturday meal. Here’s our variation on this delightfully flavorful fish dish.
Trout with Garlic, Chili and Rosemary
INGREDIENTS
2 medium size fresh trout, whole
2 T fresh garlic, minced
1 T red chili flakes
1 T rosemary (fresh is best, but dried works just fine here)
50ml/2 ounces white wine (Riesling)
DIRECTIONS
1. Preheat oven to 400 degrees.
2. Rinse and clean fish, remove head and tail if desired.
3. Place on parchment paper.
4. Open the fish belly and cover with half of the garlic, red chili and rosemary.
5. With remaining spices, cover the exterior of the fish (on the skin).
6. Drizzle white wine over the fish.
7. Fold parchment around fish
8. Place into oven and cook for 15-17 minutes. Remove and let rest for an additional 5-7 minutes. (NOTE: time varies according to size of the fish)
9. Gently remove skin from fish and plate.
Serve with a green salad, fresh fruit, and the rest of the Riesling.
~Enjoy!
