A flavorful herb combination that melts into the fish, enriching it with flavor. The foil packets steam in all the goodness. And the easy clean-up makes this a dish one you’ll want to serve often.
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
(Note: You can substitute the rainbow trout for any mild, white-fleshed fillet like bass, flounder, or sole. Instead of layers the butter-herb mixture inside the fish, roll the fillets in it before adding to the foil packet).
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. Oil the dull side of the foil with olive oil.
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 the 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 square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets 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.