Trout Fillet in Aluminum Packets
Prep: 15min
|
Servings: 2
|
Cook: 10min
Tender trout that melts on the tongue. Low‑carb delight with a generous portion of protein and plenty of omega‑3 fatty acids.
Ingredients
- 4 sprigs Parsley
- 1 Organic lemon
- 360 g trout fillet (with skin, 2 fillets)
- Salt
- Pepper
- 1 small garlic clove
- 25 g yogurt butter (20% fat; room temperature)
Instructions
-
1.
Wash the parsley, shake off excess water, pluck the leaves and finely chop them. Rinse the lemon under hot water, dry it, and cut into four slices.
-
2.
Rinse the trout fillets and pat them dry with paper towels. Cut each fillet crosswise in half and season with salt and pepper.
-
3.
Peel the garlic. Use a garlic press to squeeze it into a small bowl until it becomes a soft butter. Add the parsley and stir well.
