Lemony Lake Trout with Asparagus and Tarragon en Papillote
Ingredients
- 2 medium sized Yukon gold potatoes, scrubbed and thickly sliced
- 2 medium carrots, peeled and thickly sliced on diagonal
- 2 medium onions, peeled and thickly sliced into rings
- 1 Tbsp fresh lemon thyme leaves
- 1 Tbsp olive oil
- Flake salt, to taste
- Pepper, fresh ground to taste
- 1 lb fresh lake trout
- 1/2 lemon, thinly sliced
- 2-3 fresh tarragon sprigs
- 12 asparagus spears, stalk ends trimmed
- Flake salt, to taste
- Pepper, fresh ground, to taste
- 4 cups mixed greens (Earthbound Farms Spring Mix)
- 1/2 cup cherry tomatoes, halved
- 1 small zucchini or baby cucumber, sliced or chopped
- Drizzle of olive oil and balsamic vinegar to taste
Potato and Carrot en Papillote
Lake Trout and Asparagus en Papillote
Side Salad
Instructions
- Tear foil, 1 long enough to hold the length of fish and the other large enough to bundle the potatoes
- Pile potatoes, onions and carrots onto center of the foil
- Drizzle with olive oil and sprinkle with salt and pepper
- Top with lemon, tarragon and bring sides of foil to center and fold to crimp
- Roll up ends and fold to crimp, sealing vegetables into the packet
- Place on pre-heated grill at 350 - 400 F for approx. 40 minutes before adding fish packet to grill
- While potato and carrot packet is cooking...
- Place trout fillet in the center of the foil
- Sprinkle with salt and pepper
- Top with lemon slices and tarragon sprigs
- Place asparagus spears along each side of the fish
- Bring sides of foil to center and fold to crimp
- Roll up ends and fold to crimp, sealing vegetables into the packet
- Place on the grill at 350 - 400 F for approx. 15-20 minutes or until fish flakes apart with a fork
- Unwrap packets and divide potatoes, carrots, onions and asparagus onto 2 plates
- Use a spatula to slide under fish, leaving skin on foil
- Serve with a side salad and garnish with extra lemon wedges
To make Potatoes and Carrots en Papillote:
To make Lake Trout and Asparagus en Papillote:
To serve:
Notes
SUPER EASY! Cooking in a packet (foil or parchment paper)- also known as cooking en papillote - is a great way to cook a variety of fish, seafood, and veggies without creating a lot of dishes to clean after.
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