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Ingredients
- 2 4-oz wild-caught trout fillets can substitute any other fish
- 1/2 cup + 2 Tablespoons olive oil
- 10 cloves garlic, crushed or finely chopped, divided
- 2 tsp dried thyme
- 2 summer or winter squash, any kind, halved and sliced
- 1 large tomato, halfed or sliced
- 2 large green onions (or 1 yellow/white onion),, both white and green parts, sliced
- 1 tsp paprika
- 1 lemon juice or apple cider vinegar
- 1/2 cup chopped fresh parsley leaves, stems removed
- Lemon wedges for garnish
Ingredients
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Instructions
- Preheat the oven to 400F
- Prepare two 12x17 sheets of foil.
- Drizzle 2 Tablespoons olive oil over the trout fillets, then place, oiled side down, on the prepared foil sheets.
- Spread 1/2 of the crushed garlic over the trout, and season with pepper and dried thyme.
- In a small bowl, mix the remaining crushed garlic, 1/4 cup olive oil, lime juice, pepper and paprika.
- Pour the garlic mixture over the sliced vegetables. Mix until vegetables are covered.
- Place the vegetables over the trout. Fold the foil over the trout and vegetables and seal completely, so no air can escape
- Place the trout and vegetable foil packets on a large baking sheet. Bake for 20-25 minutes.
- Carefully transfer the trout and vegetable foil packets with a spatula to individual serving plates. Open and garnish each with lemon wedges. Serve with lemon wedges. Enjoy!
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