Rainbow Trout with Herbs and Tomatoes in the Foil

Today we have another quick recipe. The most gentle rainbow trout with mindblowing herbs and baked tomatoes flavor. Leave alone the rosemary and garlic match but that’s not what we’ll talk about.

In my opinion, the key feature of this dish is that it’s cooking really fast. Everything is very fast and easy there. If you’ll speed up, it’s possible to do all the required manipulations with ingredients in 10-15 minutes.

This dish is perfectly suitable for unexpected guests, and at the same time, nobody won’t guess how quickly you’ve prepared it.

What you Need to Cook Rainbow Trout with Herbs and Tomatoes in the Foil

INGREDIENTS:

• 2 rainbow trouts (about 500 g each) (18 oz)
• A few twigs of thyme
• A few twigs of rosemary
• 200 g (7 oz) of cherry tomatoes (or 300-350 g (10,5-12 oz) of regular ones)
• 2 cloves of garlic
• Salt, pepper, olive oil
• Lemon for serving

EQUIPMENT:

• Foil

How to Make Rainbow Trout with Herbs and Tomatoes in the Foil: Step-by-Step Instructions🔪

Firstly, let’s make a filling. If you’re using the regular tomatoes 300-350 g (10,5-12 oz) – take off the peel (in order to make it easier – make a cut and pour some hot water on them ), cut in half, and take off the seeds and inner part using a spoon. Remaining halves dice into 1×1 cm pieces and put it to the deep bowl.

Cherry tomatoes 200 g (7 oz) just cut into quarters and also send in a bowl.

Finely chop 2 cloves of garlic and put it to the bowl with tomatoes.

Add salt, pepper, and a few tbsp of olive oil to the bowl with tomatoes and garlic, finely mix and put aside.

Heat the oven up to 225.

Clean the fish – 2 rainbow trouts (about 500 g each) (18 oz) – from the innards. Cut off the head, cut alongside the spine and open it. Do not cut the skin on the back, we just need to open it as a “butterfly” but not to cut in half.

Of course, you can go further and remove the bones, but in this way, the dish will be no longer an easy and fast one but the opposite. So let’s leave it to the chefs and go the easy way.

Take a long piece of foil, fold in half (to make it thicker, but you don’t need to do that if you already have the thick one) and place on the working space. The piece of foil should be for a few cms longer from each side then the fish.

Make another piece in the same way and put it aside. Rub the skin of fish with a good pinch of salt. Place the trout opened on the foil (skin down) on the working space.

Put a half of tomatoes on top, a few thyme twigs and a rosemary twig.

And close.

Now cover with a second piece of foil. Wrap up all the edges for 0,5-1 cm (0,2-0,4 inches) from each side one by one. Then wrap the edges one more time.

Repeat all actions with a second fish. Now place the “envelopes” on the baking sheet and put to the heated oven for 20 minutes.

Take out the fish and let it rest for a bit. Make a cut on the top, but be careful, the steam can sharply get out. Open the “envelope” put the fish on the serving plate, add a bit of juice from the bottom, add a few slices of lemon and serve.

Also, don’t forget to take out the thyme and rosemary, hardly someone’s gonna eat it.