| 7 | 25 | 329 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 3 |
| 1 whole fish | Trout |
| 3 tbsp | Olive Oil, Extra Virgin (or enough to cover both sides of trout) |
| 1 tsp | Celtic sea salt |
| 2 tsp | Black pepper (freshly ground) |
| 1/4 cup | Basil pesto |
| 1/2 cup | Cherry Tomatoes (washed, halved) |
| 1 medium | Lemon (sliced) |
Step 1: Heat the oven to 400 degrees F. Cut a 13-inch square of parchment paper.
Step 2: Place the trout, skin side down, on the parchment paper. Lightly brush both sides of the trout with oil and season both sides with salt and pepper.
Step 3: Coat both sides of the trout with the basil pesto, add the halved cherry tomatoes around the edges of the fish on the parchment paper and garnish with lemon slices on top.
Step 4: Lift the parchment paper on 2 opposite sides to meet in the middle above fish. Tightly fold down paper until it reaches fish, crimping to seal, forming a packet.
Step 5: Place packet of fish onto a baking sheet and put in the oven. Bake the trout for 10 to 15 minutes, checking after 10 minutes. The flesh should pull apart and flake easily with a fork.
Step 6: When the trout is done, place the packet on a plate. Carefully open the parchment — take care not to let the steam burn you. Slide the fish onto the plate and pour the remaining juices over it.
Step 7: Serve with a side of veggies and your favorite grain!
Nutrition Note:
Trout is a great source of protein and Omega 3 Fatty Acids, which are essential in the body and must be obtained through food and supplements!
| Fruit | 0.3 |
| Meat | 0.6 |
| Vegetables | 0.3 |
Isn’t the fat in the pesto enough? I want to try without the oil.