Steelhead en Papillote

Serves: 2

Prep Time: 20 min
Cook Time: 20 min
Est. WW pts: 7

 ½ lb Steelhead Trout

1 lemon

1 medium zucchini

1 pkg fresh dill

1 Tbsp brown sugar

2 tsp seafood seasoning (we used McCormicks Seafood Seasoning)

Salt & Pepper to taste

Prep Time:

1)      Slice zucchini ¼ - ½ inch thick on the bias.

2)      Slice about 6 thin rounds of lemon, leaving a piece to easily squeeze over fish.

3)      Place a 1 ½ foot piece of parchment paper on a baking sheet.

4)      Rinse and dry fish and center at about 2/3 of the way to one side.

5)      Sprinkle fish with brown sugar seafood seasoning and a squeeze of lemon.

6)      Top fish with dill and lemon slices.

7)      Place zucchini around fish, leaving the short side clear and sprinkle with salt and pepper.

8)      Fold the parchment paper over the fish. Starting at one end of the fold, crimp along the open edge to seal the parchment. Be sure to leave room around the ingredients so they can steam. Continue to do this until the fish is sealed within the parchment.

Cooking:

1)      Preheat oven to 350 degrees. Once prep is complete, place in oven for 20 min.

2)      Parchment “pillow” will be full of steam, unfold with caution.

To plate:

1)      Remove lemon and dill from fish, without flaking the top or removing too much seasoning.

2)      Place fish in middle of a dish and spoon zucchini around plate.

“Part of the secret of success in life is to eat what you like and let the food fight it out inside.”  ~Mark Twain