This simple recipe can be adapted for many different types of fish, and a variety of vegetables and herbs can be used as well. Try adding fennel, mushrooms, parboiled potato slices, zucchini slices, spinach, or small matchsticks of carrots or sweet peppers. Or use dill, tarragon, thyme, oregano – or whatever not-too-strong herbs you like. 

2 6-ounce lake or sea trout fillets
1 shallot thinly sliced
1 tomato thinly sliced
6 thin slices lemon, zest of ½ lemon, plus extra juice
½ cup torn basil leaves
¼ cup white wine
Olive oil
Salt and pepper to taste

Heat oven to 425°.

Cut two 14-inch-square pieces of parchment (foil works too). Brush some olive oil in the center of both pieces. Divide the shallots between the two pieces of parchment, and then add ½ the tomato slices to each. Sprinkle both sides of fish with salt and pepper and place on top of the tomatoes. Add the lemon slices, basil, and wine to each. Top with a small drizzle of olive oil.

Tent the parchment over the fish (leaving a bit of room at the top); double-fold all edges to make a nice little packet. Set on a rimmed baking sheet and bake for approximately 12–14 minutes, or until fish is opaque and cooked through. Serving your fish on the cooking parchment makes a dramatic presentation, but suit yourself. Just before serving, add some lemon zest and a squeeze of lemon juice.

Serves 2

NB: If your fish comes skin-on (and you don’t like eating fish skin), it is easier to remove the skin after the fish has been cooked.

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