Ingredients
4 fillets rainbow trout
Kosher salt and freshly ground pepper
2 small tomatoes, sliced
Extra-virgin olive oil, for drizzling
1 cup fresh basil leaves, torn if large
Preparation
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.
Fold parchment closed and transfer to a rimmed baking sheet.
Bake until fish is cooked through, 12 to 14 minutes. Top with basil before serving.
