Classic Recipes for Modern People by Max Sussman

Author:Max Sussman
Language: eng
Format: epub
Publisher: Weldon Owen

12 cherry tomatoes, halved

1 red onion, cut into ½-inch (12-mm) pieces

1 fennel bulb, trimmed, cored, and thinly sliced

1 lemon, cut into slices ¼ inch (6 mm) thick, plus lemon wedges for serving

Up to ¼ cup (2 fl oz/60 ml) extra-virgin olive oil

Kosher salt and freshly ground pepper

2 rainbow trout, cleaned

1 Tbsp unsalted butter

1 Tbsp chopped fresh dill

Sea salt

Preheat the oven to 450°F (230°C).

In a bowl, toss the tomatoes, onion, fennel, and lemon slices with enough olive oil to coat evenly, then season with kosher salt and pepper. Arrange in a single layer on a baking sheet. Roast just until the vegetables start to caramelize, about 20 minutes. Let cool to room temperature. Reduce the oven temperature to 350°F (180°C).

Cut out 2 squares of parchment paper, each about three times larger than each trout. Fold each square in half, then unfold it and lay it flat. Season the outsides of both trout with kosher salt and pepper. Using the fold mark as a guide, lay a trout on half of a square. Slip half of the roasted vegetables into the cavity, along with half each of the butter and dill. Fold the uncovered half of the parchment over the fish and, starting near the folded edge, fold the corner over, forming a triangle. Continue folding over the edge, making small overlapping folds, to seal the fish tightly in the packet. Repeat with the second parchment square, fish, and stuffing.

Place the parchment packets in a 9-by-13-inch (23-by-33-cm) baking dish. Roast until the fish is just cooked through, 15—20 minutes.

Carefully unwrap the parchment (there may be very hot steam inside) and serve the trout right away, with lemon wedges and sea salt on the side.

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