Dinner · French · 20 min
Sea Trout en Papillote with Garlic-Pepper Asparagus and Brown Rice
- Calories
- 445
- Protein
- 12g
- Carbs
- 58g
- Fat
- 16g
Ingredients
- 250 g sea trout fillet
- 150 g cremini mushrooms
- 150 g crushed canned tomatoes
- 1 tbsp sesame oil
- 0.5 tsp salt
- 0.5 tsp black pepper
- 100 g asparagus
- 2 clove garlic
- 45.5 g long-grain brown rice
- 0.5 cup water
Method
- 01Preheat the oven to 400°F (200°C).
- 02In a small saucepan, combine the brown rice and water with a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 35 minutes until tender. Remove from heat and keep covered.
- 03In a bowl, combine crushed canned tomatoes, half of the sliced cremini mushrooms, half of the minced garlic, half of the salt, and half of the black pepper to make the mushroom-tomato sauce.
- 04Cut a large square of parchment paper and fold it in half, then reopen it. Place the sea trout fillet in the center.
- 05Arrange the asparagus and remaining sliced cremini mushrooms around the fish. Season with the remaining minced garlic, salt, and black pepper.
- 06Spoon the prepared tomato-mushroom sauce over the fish and vegetables, then drizzle everything with sesame oil.
- 07Fold the parchment paper over the contents and crimp the edges tightly to create a sealed pouch (papillote).
- 08Place the pouch on a baking sheet and bake for 12 to 15 minutes. The paper pouch will puff up from steam; check that the sea trout reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- 09Plate the warm brown rice on a dish. Carefully cut open the parchment pouch, release the steam, and spoon the trout, vegetables, and sauce directly over the brown rice to serve.
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