Farm to Feast: Roasted Trout with Tomatoes & Herbs

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After a recent fishing trip with my family, I'm totally on a kick with cooking fish these days. I found Rainbow Trout at the grocery store and used my foilpacket method that I usually reserve for cooking salmon. Added a few other things to the pack, and voila! A delicious, light, quick meal for any weeknight.  

Ingredients:

2 filets of your favorite fish (trout, salmon, or arctic chair could work too)

3 cloves garlic, minced

Fresh cherry tomatoes, rinsed

1 tsp fresh thyme, rosemary, oregano or other spice mix of your choice, minced

Extra-virgin olive oil

Kosher salt

Freshly ground pepper

Preparation:

Preheat oven to 425°.

Cut two pieces of aluminum foil, about 12" long. Place fish filets in the center of the foil. In a bowl, toss tomatoes with olive oil, herbs, salt & pepper. Place half of each tomato mixture on top of each piece of fish. Close the foil into a packet around the fish and tomatoes.

Bake in center of the oven for 15 minutes, opening the packet a bit after ten minutes. (Tomatoes will most likely not have burst yet. If you would like the tomatoes roasted more, place them on a baking sheet and roast for 5-10 minutes more.

Remove and plate over mashed potatoes, polenta or quinoa and sauteed spinach or other greens.