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Trout in parchment with zucchini-almond salad

Paleo, Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 530 Calories/Serving

30 – 40 Minutes

Cooking in parchment seals in moisture and flavor, creating a sophisticated yet easy paleo and gluten-free main-course paired with a zucchini-almond salad.

Ingredients

  • 1 lemon
  • ⅓ cup cherry tomatoes
  • 1 or 2 caper berries
  • 2 sheets parchment paper
  • 2 trout fillets (about 6 ounces each)
  • 1 or 2 shallots
  • 1 zucchini
  • 3 tablespoons roasted almonds
  • 3 or 4 sprigs fresh flat-leaf parsley
  • ¼ teaspoon Aleppo chile flakes (optional)

Chef's Tip

For a more elegant presentation, in Step 4, instead of thinly slicing the zucchini into rounds, you can use a peeler to cut the zucchini into ribbons.

Make It Leaner

Drizzle each fillet with just 1 teaspoon oil in Step 2 to shave off 40 calories and 4.5 grams of fat per serving. Cut an additional 40 calories and 3 grams of fat per serving by stirring only half the almonds into the salad. Save the remaining almonds for another use such as a topping for yogurt or oatmeal, or on a salad in place of croutons for a healthier crunch.

Instructions

1

Prep the ingredients for the trout

Heat the oven to 400°F.
  • Cut the lemon in half lengthwise and thinly slice one half crosswise; save the other half for another use.
  • Cut the cherry tomatoes in half.
  • Remove the stems from the caper berries; cut the caper berries lengthwise into quarters or coarsely chop.

2

Assemble the parchment packets

Lay the parchment paper sheets side by side. Place 1 trout fillet on each sheet and season with salt and pepper. Top the fillets with the lemon slices, tomatoes, and caper berries, dividing evenly; drizzle each with 2 to 3 teaspoons oil.
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 to form a tight seal.

3

Bake the packets

Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the trout is tender when pierced with a skewer or sharp knife, 8 to 10 minutes.
While the trout bakes, prepare the zucchini-almond salad.

4

Make the zucchini-almond salad

  • Peel and thinly slice enough shallots to measure ¼ cup.
  • Trim the ends from the zucchini; very thinly slice the zucchini crosswise into rounds.
  • If desired, coarsely chop the almonds.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a medium bowl, combine the shallots, zucchini, almonds, 2 to 3 teaspoons oil, half the parsley, and as much Aleppo chile as you like and toss to coat. Season to taste with salt and pepper.

5

Serve

Open the trout packets, being careful of any venting steam, and garnish with the remaining parsley. Transfer to individual plates and serve with the zucchini-almond salad.

Nutrition per serving: Protein: 41g (82% DV), Fiber: 5g (20% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 6g, Saturated Fat: 4.5g (23% DV), Cholesterol: 95mg (32% DV), Sodium: 510mg (21% DV), Carbohydrates: 16g (5% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Fish, tree nuts.

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