Rainbow Trout in Sage-Butter Foil Packets

A whole baked fish with lemon slices and herbs, served in foil on a wooden board, garnished with fresh dill, lemon wedges, and peppercorns, with a fork and knife in the background.

Rainbow Trout in Sage-Butter Foil Packets

Melt-in-your-mouth rainbow trout baked in sage butter and herbs. These foil packets make dinner easy, aromatic, and utterly delicious.

Prep Time5

Cook Time15

Total Time20

Servings: servings

Calories: 222kcal

Author: Stephanie Wilson

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

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Instructions

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.
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.
Season the trout with salt and pepper and rub the skin with olive oil.
Divide the butter-herb mixture among the fish, spreading it in an even layer inside the cavity. Fold the fish closed to seal. Place trout in the middle of each parchment square and then place on top of the foil square. Fold both layers over the fish, crimping the edges together tightly to make a packet.
Bake: 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.

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