Welcome back to the Tuesday Trout Diaries! It’s a series of emails I sent my dad after our Charter Fishing Trip to Duluth last summer. I was trying out approximately one new recipe each week since I’m not in the habit of cooking fish and I wanted to make sure none of our haul went to waste.
Each week, after the diary entry, you’ll see how I adapted the recipe to make it my own and to cook just for me.
In case you missed them, here are the past installments:
- Fire-Roasted Tomato Poached Trout for One
- Creamy Baked Trout for One
- Trout with Garlic Lemon Butter Sauce for One
- Foil-Packet-Grilled Lake Trout For One
- Salmon Edition: 3-Ingredient Tomato Basil Coho Salmon
And my next email:
Subject: Trout Recipe of the Week
I had some potatoes leftover from the farmer market, so I thought I’d give this salmon recipe a try. I halved this recipe, of course, for just one trout filet. I did about 4 oz potato, only about 1.5 Tbsp total of olive oil and that seemed like a lot. I didn’t have an orange on hand, so I just did the lemon juice, but half a lemon seemed like a lot of juice any way. I was right about that because the potatoes actually picked up the lemon flavor, which I didn’t really like; but the fish was cooked perfectly!!!
Here is my adaptation of Easy Salmon and Potato Foil Packets from AverieCooks.com:
Foil-Packet Lake Trout with Potatoes for One
- 1 small to medium-sized potato (about 4 ounces), sliced thinly
- 1 to 1.5 tablespoons olive oil
- 1 trout fillet, about 6 oz
- 1/2 lemon
- salt & pepper
- fresh herbs (optional)
- Preheat oven to 400 degrees.
- Place potato slices in a row, overlapping slightly, on a sheet of aluminum foil.
- Drizzle the potatoes with the half of the olive oil and season with salt and pepper.
- Place trout fillet atop the potatoes and squeeze juice with half of a lemon on top, finish with the remaining olive oil
- Top with herbs of your choice, if desired
- Fold up edges of foil to create a seal so that no steam will escape, but leave a bit of room for the steam to circulate within the packet.
- Place packet on a baking sheet or in an uncovered casserole dish and back for 25 minutes or until potatoes and fish are cooked through.
- Cook for approximately 12 to 13 minutes or until fish is cooked through.
- Be careful when opening your foil packet, as steam will escape.
*I added the herbs to this recipe since the lemon juice seemed to overpower it. I think it would be great with garlic, too!
I could have called this a healthy fish and chips recipe!
Maybe that would have been a little far-fetched.
Do you have a recipe for a healthy version of fish and chips?