Trout Papillote Style With Lemon And Olives Recipes

TROUT PAPILLOTE STYLE WITH LEMON AND OLIVES

Trout Papillote Style With Lemon And Olives image

Provided by James Prosek

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cloves garlic, peeled and very thinly sliced
2 tablespoons chopped fresh tarragon leaves
1 lemon, peeled and separated into segments
2 cups assorted olives
2 tablespoons chopped fresh chives
1/4 cup extra virgin olive oil
1/4 cup dry white wine
1/4 cup bottled clam juice
4 7-ounce trout fillets (or gutted whole fish)
Coarse salt
Freshly ground black pepper

Steps:

Preheat the oven to 325 degrees.
Line a rimmed baking sheet with aluminum foil. Scatter the garlic, tarragon, lemon segments, olives and chives over the foil. Drizzle with the olive oil, wine and clam juice. Season the fish fillets on both sides with salt and pepper, and arrange in the pan without crowding. Cover with another sheet of aluminum foil and crimp the sheets of foil around the edges to seal, pressing gently on the top to release any excess air.
Place the baking sheet in the oven and bake until the fish is very firm to the touch, about 20 minutes. Serve with olives, lemon segments and ample amounts of pan juices over and around the fish.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 24 grams, Carbohydrate 7 grams, Fat 32 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 743 milligrams, Sugar 1 gram, TransFat 0 grams

TROUT WITH OLIVES AND BROWN BUTTER

Trout with Olives and Brown Butter image

The olives and lemon juice rev up the flavor of this trout dinner, which takes a speedy 30 minutes to make.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 20m

Number Of Ingredients 7

Ingredients

8 trout fillets, skin on (about 2 pounds)
1 1/4 teaspoons olive oil
Coarse salt and ground pepper
1 lemon, quartered and seeded
2 tablespoons butter
2 tablespoons slivered pitted olives
1 tablespoon small capers, drained and rinsed

Steps:

Heat broiler. Place trout fillets, skin side down, on two baking sheets. Lightly rub top of fish with oil; season with salt and pepper. Broil one sheet at a time, 4 inches from heat; cook until fish is opaque and flakes with a fork, 6 to 8 minutes.
In a small skillet over high heat, cook lemon wedges until browned on all cut sides, 1 to 2 minutes. Remove, and set aside.
Reduce heat to medium; melt butter until lightly brown with a nutty aroma, about 1 minute. Remove from heat. Add olives and capers; toss to coat. Immediately spoon sauce over fillets. Squeeze lemon wedges over top, and serve.

Nutrition Facts : Calories 412 g, Fat 22 g, Protein 47 g

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