Trout, Tomatoes, and Basil in Parchment

This parchment-baked trout is about as pure as it gets. It's also fast and requires virtually no cleanup.
Whole Living, September 2011
  • Yield Serves 4
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  • 4 fillets rainbow trout
  • Coarse salt and freshly ground pepper
  • 2 small tomatoes, sliced
  • Extra-virgin olive oil, for drizzling
  • 1 cup fresh basil leaves, torn if large


  1. Heat oven to 400 degrees. Arrange fillets in the center of parchment rectangles. Season with salt and pepper and top with tomatoes. Drizzle with oil.

  2. Fold parchment closed and transfer to a rimmed baking sheet.

  3. Bake until fish is cooked through, 12 to 14 minutes. Top with basil before serving.

Cook's Note

TIP For foolproof folding, arrange fillet in the center of a 12-by-16-inch parchment rectangle. Join long sides together and make a few ¼-inch folds to seal. Fold ends (like you’re wrapping a gift) and tuck underneath.

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