Trouta Cartoccio (Trout poached in parchment paper )

Servings:

6

Ingredients:

4 sheets parchment paper
Extra virgin olive oil
4 whole trout (butterfly cut with head and bones removed)
1 cup baby Roma (grape) tomatoes, halved
1⁄2 cup Kalamata olives, pitted and halved
1⁄4 cup capers
3 cloves garlic, finely chopped
1⁄2 cup chopped Italian parsley
salt and pepper to taste

Directions:

Cut the sheets of parchment paper into 12-inch squares and brush the center of each with olive oil. Place trout diagonally in center of each square, open with the skin side down. Sprinkle one quarter of the tomatoes, olives, capers, garlic, and parsley on each fish, and then drizzle with olive oil. Season with salt and pepper to taste.

Close the filets around the tomatoes and other ingredients. Bring the edges of the paper together, and roll and fold the paper until it is tight against the fish. Fold the ends of the paper under the fish to form a pouch. Place on a cooking sheet and bake in a pre-heated 400-degree oven for 17 minutes. Open the packets and serve with a squeeze of lemon and drizzle of olive oil.