4 lemon slices
2 4-ounce trout fillets
1/2 cup chopped red, yellow or orange pepper
4 mushrooms, sliced
2 green onions, sliced
Salt and freshly ground black pepper
2 sprigs fresh dill
1/4 cup white wine
1. Preheat oven to 425°.
2. Place fish on lemon slices in an even layer in a Culinary Parchment Cooking Bag*. Put bag on a rimmed baking sheet.
3. Top with peppers, mushrooms, onions and salt and pepper. Top each fillet with a sprig of dill. Pour wine over fillets.
4. Fold over open edge twice and crimp well. Bake 15 minutes.
5. Open bag, being careful to avoid escaping steam, let stand a few minutes.
*Culinary Parchment Cooking Bags are available at Outpost Natural Foods.
Per serving: 239 calories, 8g fat, 1g sat fat, 18g carbohydrates, 27g protein, 74mg sodium, 3g fiber
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