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Poached Trout and Vegetables En Papillote
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When cooking with parchment paper, the flavors of the foods meld to make a delicious and healthy one-dish meal. Cooking in parchment also makes for easy clean up!  
serves 2


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

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Poached Trout and Vegetables En Papillote
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


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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