Trout in parchment with warm date and apricot salad
Paleo, Gluten-Free, Soy-Free
As a cooking vessel, parchment paper is a cook’s best friend. It leaves one less pot to clean, and when you sit down to eat, you feel like you got a gift for dinner. Here, quick-cooking trout fillets steam until flaky, wrapped with spinach and lemon slices. The easy date and apricot salad lends the dish a distinct North African flavor. For a strictly paleo version, steam the fish with a little olive oil instead of butter.
- Two 6-ounce trout fillets
- 1 to 2 shallots
- 1 lemon
- 2 sheets parchment paper
- ¼ pound baby spinach
- 2 tablespoons unsalted butter (optional)
- 1½ ounces dried apricots
- 2 Medjool dates
- 1½ ounces roasted almonds
- Fresh flat-leaf parsley
- 1 teaspoon sumac
Prep the trout, shallot, and lemon
- Pat the trout fillets dry with a paper towel. Cut them in half crosswise. Season generously with salt and pepper.
- Peel and thinly slice the shallot.
- Zest the lemon. Cut half into 4 thin slices; juice the remaining half.
Assemble the packets
Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end several times to form a tight seal.
Bake the packets
Prep the date and apricot salad
- Coarsely chop the dried apricots.
- Thinly slice the dates.
- Coarsely chop the almonds.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Warm the salad
Nutrition per serving: Calories: 680, Protein: 38 g, Total Fat: 40 g, Monounsaturated Fat: 25.5 g, Polyunsaturated Fat: 7 g, Saturated Fat: 6 g, Cholesterol: 90 mg, Carbohydrates: 48 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 480 mg
Contains: fish, milk, tree nuts