Rainbow Trout with Oranges and Thyme in Parchment

  • 4 Riverence Rainbow Trout Fillets
  • 4 small oranges, if in season, use blood oranges
  • 16 sprigs fresh thyme
  • Olive oil
  • Sea salt and fresh ground black pepper
  1. Pre-heat oven to 400° Fahrenheit.
  2. Rinse each fillet and pat dry.
  3. Take four 16- by 12-inch pieces of parchment and fold the edge over by half an inch on all sides.
  4. Thinly slice the oranges, removing the seeds, and lay 6-8 slices in the middle of each parchment.
  5. Place several sprigs of thyme on the oranges.
  6. Lay one fillet on top of the oranges, drizzle with olive oil, and season with salt and pepper. Top with another sprig of thyme.
  7. Fold one side of parchment over the trout and then the other side, securing with a piece of cooking twine. Fold each end of the parchment under twice on each end and press firmly. Place parchment packet in a large baking dish and repeat with the remaining three fillets.
  8. Bake for 10-12 minutes. Serve the rainbow trout in the parchment on each plate.

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