Trout en Papillote

This delicious Trout en Papillote recipe is brought to you by @cookingwithrel 🐟 This recipe features trout from ASC-certified farm, Riverence Provisions, meaning it was farmed according to the world’s strictest standards. Support farms that prioritize people, planet and animal health — shop for ASC’s sea green label!

1. Pre-heat oven to 425F°.
2. Fold the parchment paper in half widthwise to create a seam in the center. Open it back up and lay your trout along the seam in the center, leaving several inches on each side (to later wrap up). Sprinkle with kosher salt and fresh ground black pepper. Rub the minced garlic into the fish and sprinkle the tomatoes and lemons all around. Drizzle a generous glug of olive oil, another generous pinch of salt and a few more grinds of pepper. Nestle the herbs into each corner. Optional: splash 1 tbsp. of white wine or rosé onto the fish.
3. Take the other edge of parchment and fold it over the trout to line up the corners. Starting from the corner of the folded seam, twist and roll the open seam to close the pouch. Continue rolling until you get to the other side of the folded edge. It should look like an empanada! Make sure to really twist the ends so that no steam can escape.
4. Place both packets on a baking sheet and bake on the center rack for 12-14 minutes, or until the packet is puffed! Remove and place the packet on your plate. Right as you sit down, cut the packet open with scissors and puffs of steam will waft out. Dip the crunchy bread into the juices and enjoy! [Tip: pair with your favorite wine!]