Rainbow Trout in Sage Butter Foil Packets
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Rainbow Trout in Sage Butter is a foil packet dinner you won’t soon forget. Easy to prepare yet incredibly delicious.
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This herb combination melts into the fish, enriching it with perfect flavor. The foil packets steam the fish and create a melt-in-your-mouth experience not soon forgotten.
RELATED: Lakeside Fisherman Supper Menu
And let’s not forget the cleanup. Packets equal little to zero clean-up. This means this dinner is one dish you’ll want to serve all season long.
Note: I always line the inside of the foil packet with a sheet of parchment paper for the best flavor.
Rainbow Trout
National Geographic says, “The rainbow trout is native only to the rivers and lakes of North America, west of the Rocky Mountains, but its value as a hard-fighting game fish and tasty meal has led to its introduction throughout the world.”
Colorful Appearance
“Rainbow trout, also called redband trout, are gorgeous fish, with coloring and patterns that vary widely depending on habitat, age, and spawning condition. They are torpedo-shaped and generally blue-green or yellow-green in color with a pink streak along their sides, white underbelly, and small black spots on their back and fins.”
Fish Substitution
You can substitute the rainbow trout for any mild, white-fleshed fillet like bass, flounder, or sole. Instead of layering the butter-herb mixture inside the fish, dredge the fillets in it before adding to the foil packet.
Rainbow Trout in Sage-Butter Foil Packets
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Rainbow Trout in Sage Butter is a foil packet dinner you won’t soon forget. Easy to prepare yet incredibly delicious. This herb combination melts into the fish, enriching it with perfect flavor. The foil packets steam the fish and create a melt-in-your-mouth experience not soon forgotten.
Ingredients
3 tablespoons chopped sage
4 tablespoons unsalted butter, room temperature
Juice of 1 lemon
sea salt and freshly ground pepper
1/2 teaspoon paprika
3 scallions, finely chopped
1/2 cup dried breadcrumbs
1/4 cup pine nuts, roasted
4 butterflied whole rainbow trout, skin on, bones removed
olive oil
Instructions
1. Preheat the oven to 450 degrees. Cut four sheets of heavy-duty aluminum foil into squares that are three inches longer than your fish and four sheets of parchment paper, slightly smaller than the foil.
2. Prepare the seasoning: Combine sage, butter, lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, paprika, scallions, breadcrumbs, and pine nuts in a food processor and pulse to combine well. Transfer to a bowl, cover and refrigerate until ready to use.
3. Season the trout with salt and pepper and rub the skin with olive oil.
4. Divide the butter-herb mixture among the fish, spreading it in an even layer inside the cavity. Fold the fish closed to seal.
5. Making sure that the trout are in the middle of each parchment square. Place parchment square inside of the foil square, fold both layers over the fish, crimping the edges together tightly to make a packet. Place packets on a sheet pan; bake for 10 to 15 minutes. Check after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
To serve: Place each packet on a plate and carefully cut across the top to open it. Take care of the hot steam. Slide the fish onto the plate, pouring any juices from the packet over the fish. Serve with a wedge of lemon.
Notes
You can substitute the rainbow trout for any mild, white-fleshed fillet like bass, flounder, or sole. Instead of layering the butter-herb mixture inside the fish, dredge the fillets in it before adding to the foil packets.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Bake
We made this tonight. Prep was easy and enjoyable. Loved the combo of herbs and protein.
So glad you enjoyed it!
Great combination of herbs with fish! A dish is Very easy to prepare and enjoy in the laps of nature!