Regnbueørred, tomater og basilikum i pergament

Denne pergamentbagte ørred er lige så enkel som den får. Det er også hurtigt og kræver næsten ingen oprydning.

Kilde: Hele bor, september 2011

portioner

ingredienser

4 fileter regnbueørred
Kosher salt og friskmalet peber
2 små tomater, skiver
Ekstra-jomfru olivenolie til drizzling
1 kop frisk basilikumblad, revet hvis stort

Kørselsvejledning

1.

Varm ovn til 400 grader. Ordne fileter i midten af pergamentrektangler. Sæson med salt og peber og top med tomater. Drizzle med olie.
2.

Fold pergament lukket og overfør til et rimmet bagværk.
3.

Bag til fisk er kogt igennem, 12 til 14 minutter. Top med basilikum inden servering.

Cooks Notes

For dumtæt foldning, arranger filet i midten af en 12-by-16-inch pergament rektangel. Sammenføj lange sider sammen og lav et par 1/4-tommers folder for at forsegle. Fold ender (som om du pakker en gave) og tuck nedenunder.

One Comment

Jalen
27.04.2023 @ 07:18

This recipe for parchment-baked trout is as simple as it gets. Its also quick and requires almost no cleanup. Source: Hele bor, September 2011. 4 servings. Ingredients: 4 rainbow trout fillets, kosher salt and freshly ground pepper, 2 small tomatoes, sliced, extra-virgin olive oil for drizzling, 1 cup fresh basil leaves, torn if large. Directions: 1. Preheat oven to 400 degrees. Arrange fillets in the center of parchment rectangles. Season with salt and pepper and top with tomatoes. Drizzle with oil. 2. Fold parchment closed and transfer to a rimmed baking sheet. 3. Bake until fish is cooked through, 12 to 14 minutes. Top with basil before serving. Cooks Notes: For a tight seal, arrange fillet in the center of a 12-by-16-inch parchment rectangle. Fold long sides together and make a couple of 1/4-inch folds to seal. Fold ends (as if wrapping a gift) and tuck underneath.