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🍽️ Trout fillets with vegetables in foil packets

304 kcal · 30 min · 4 servings

Ingredients

• 350 g carrots washed and cut into thin strips (julienne)
• 350 g celery stalks washed and cut into thin strips (julienne)
• 350 g leek washed and cut into thin strips (julienne)
• 1 tsp freshly grated fresh ginger
• 1 tsp thyme leaves
• 4 kitchen-ready trout
• salt
• pepper (from the mill)
• 1 bunch parsley
• 1 tbsp butter
• 1 tbsp lemon juice
• 8 tbsp vegetable broth
• aluminum foil

Instructions

1. 1. Mix the vegetable strips with the ginger and thyme leaves in a bowl.
2. 2. Rinse the trout thoroughly and pat them dry with a kitchen towel.
3. 3. Season the fish on both sides with salt and pepper.
4. 4. Wash the parsley and shake off excess water.
5. 5. Stuff the hollowed-out trout with the fresh parsley.
6. 6. Melt the butter together with the lemon juice in a small saucepan over low heat.
7. 7. Cut four large pieces of aluminum foil.
8. 8. Brush each piece of foil thinly with the melted lemon butter.
9. 9. Distribute the seasoned vegetable mixture evenly onto the foil pieces.
10. 10. Place one fish on top of the vegetable portion on each foil piece.
11. 11. Fold the edges of the foil several times until a tight, sealed packet is formed.
12. 12. Place the foil packets on a baking sheet.
13. 13. Preheat the oven to 220 degrees Celsius.
14. 14. Put the tray in the oven and bake the trout for about 25 to 30 minutes, depending on size.
15. 15. Remove the packets from the oven and place the trout onto plates.
16. 16. Carefully open the foil packets slightly to release the aroma and serve the dish.

Nutrition per serving

• kcal: 304
• Protein: 43 g · Fett/Fat: 9 g · Carbs: 11 g