The Diary Food Captured with Yummy Thoughts | Wild Alaskan Cod & Rainbow Trout Papillote with Tabbouleh Salad

Dear friends, today I want to present you a delicious and healthy fish dish! Papillote is a cooking technique where ingredients are wrapped in parchment paper or aluminum foil to create a package that allows the food to cook together, preserving the flavors and juices inside. Here's a recipe that combines wild Alaskan cod and trout with tabbouleh salad:

Ingredients:
wild Alaskan cod fillets
trout fillets
Salt and pepper
Lemon
Fresh parsley
Fresh coriander leaves
Tomatoes, carrots, fresh baby potatoes
onion/garlic
Olive oil, butter
Balanced vinegar (such as white balsamic vinegar or apple cider vinegar)
you can add pickles, cherry tomatoes
Cashews or pine nuts (optional)

Instructions:

Start by making the tabbouleh salad. In a large bowl, combine chopped tomatoes or carrots, onions, potatoes, chopped fresh parsley, chopped dill or parsley, (chopped pickles, chopped cherry tomatoes) and cashews or pine nuts (if using).
In a small bowl, whisk together the olive oil, balanced vinegar, salt, and pepper. Pour the dressing over the vegetables and toss well to coat all the ingredients. Cover the bowl and refrigerate the salad while you cook the fish.
Prepare the fish fillets. Season both sides of each piece of fish with a little salt, pepper and freshly squeezed lemon juice.
Fold one piece of fish into each piece of baking paper or foil. Add a layer of tabbouleh salad on top of the fish, then fold the paper or foil to close the package.
Place the fish packets on a baking tray and bake in a preheated oven at 200°C for about 15-20 minutes or until the fish is cooked.
Serve Wild Alaskan Cod Papillote and Rainbow Trout Papillote with tabbouleh salad on the side. Enjoy!

Remember that cooking time may vary depending on the thickness of your fish fillets. Check for doneness by carefully opening a packet and checking that the fish flakes easily with a fork.

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