Asian-Style Trout en Papillote

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Asian-Style Trout en Papillote

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Cooking en papillote makes clean-up a snap. And it keeps the fish inside moist and flavourful.

Tags: Intermediate, 10 mins, Entrées, Fish, Asian, Baking, President's Choice Blue Menu, Healthy Insider’s Report 2013, Omega 3, Good Source of Vitamins/Minerals
Serves: 2
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 10  minutes
Total: 20  minutes

Additional Information

Ingredients

1 lime, scrubbed
12 thin slices ginger root
1 jalapeno pepper, thinly sliced (do not seed)
1 pkg (280 g) PC Blue Menu Rainbow Trout Skinless Fillets , thawed and patted dry
2 tbsp (25 mL) PC 100% Pure Canola Oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
4 green onions, thinly sliced on the diagonal

Instructions

  1. Preheat oven to 400°F (200°C).Cut two 12 inch (30 cm) lengths of foil. Place on work surface. Cut lime in half lengthwise, then thinly slice to make 12 slices. Place three slices in centre of each piece of foil. Top each with three slices of ginger; top with all the jalapeno slices.
  2. Drizzle both sides of each fish fillet evenly with oil and sprinkle with salt and pepper; place one fillet on top of each piece of foil. Top with remaining lime and ginger slices and green onions.
  3. Fold two opposite sides of foil up to meet on top of fish mixture; fold edges together securely. Fold remaining two short ends of packets up to close package securely. Place on rimmed baking sheet.
  4. Bake in centre of oven for 8 to 10 minutes. Open packets carefully. Transfer contents of each packet, including juices, to a dinner plate.

Nutritional Information

Per serving:
350 calories
fat 23 g
omega-3 polyunsaturates 4.3 g
sodium 650 mg
carbohydrate 6 g
fibre 1 g
protein 31 g
Excellent Source of Potassium
Excellent Source of Vitamin C