Lemony Lake Trout with Asparagus and Tarragon en Papillote

Posted · Add Comment

Lemony Lake Trout with Asparagus and Tarragon en Papillote

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 2

Lemony Lake Trout with Asparagus and Tarragon en Papillote

Ingredients

    Potato and Carrot en Papillote
  • 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
  • Lake Trout and Asparagus en Papillote
  • 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
  • Side Salad
  • 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

Instructions

  1. Tear foil, 1 long enough to hold the length of fish and the other large enough to bundle the potatoes
  2. To make Potatoes and Carrots en Papillote:
  3. Pile potatoes, onions and carrots onto center of the foil
  4. Drizzle with olive oil and sprinkle with salt and pepper
  5. Top with lemon, tarragon and bring sides of foil to center and fold to crimp
  6. Roll up ends and fold to crimp, sealing vegetables into the packet
  7. Place on pre-heated grill at 350 - 400 F for approx. 40 minutes before adding fish packet to grill
  8. To make Lake Trout and Asparagus en Papillote:
  9. While potato and carrot packet is cooking...
  10. Place trout fillet in the center of the foil
  11. Sprinkle with salt and pepper
  12. Top with lemon slices and tarragon sprigs
  13. Place asparagus spears along each side of the fish
  14. Bring sides of foil to center and fold to crimp
  15. Roll up ends and fold to crimp, sealing vegetables into the packet
  16. Place on the grill at 350 - 400 F for approx. 15-20 minutes or until fish flakes apart with a fork
  17. To serve:
  18. Unwrap packets and divide potatoes, carrots, onions and asparagus onto 2 plates
  19. Use a spatula to slide under fish, leaving skin on foil
  20. Serve with a side salad and garnish with extra lemon wedges

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.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://grandtraversenutrition.com/trout-lemon-tarragon-asparagus-en-papillote/