Trout is a lovely fish and a nice alternative to salmon when you’re craving a meatier, pink fish. This turned out nicely in the oven however overcooking fish is my Achilles heel. Just make sure to not overcook it. I have nightmares of Gordon Ramsay yelling at me “Don’t overcook the fish!” – no idea why! At the end of the cooking time there was a gorgeous buttery sauce at the bottom of the parcels which can be spooned over top of the trout before serving.

Ingredients:

4-5 Trout filets (or salmon)

2 tablespoons butter

2 teaspoons fresh sage, minced (reduce to 1 teaspoon for dried sage)

1 garlic clove (crushed through a press)

Black pepper

1/4 tsp salt

4-5 lemon slices

Broccoli florets

Directions:

Preheat oven to 350 F

Make the sage butter by combining crushed garlic, sage, butter, pepper and salt. Use the back of a spoon to combine all ingredients and massage herb into butter.

Make little foil pockets lined with parchment and place trout filets inside. Spread sage butter over filets, then top with lemon slices.

Arrange broccoli florets around the trout. Place pockets in a pan and cover with foil. Cook for 15-20 minutes.