Trout en Papillote with Asparagus and Watermelon Radish

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Cut 4 large pieces of parchment paper, each about 15 inches long.

3. 3

   Trim the asparagus and cut the watermelon radishes into thin slices.

4. 4

   Place a trout fillet in the center of each piece of parchment paper.

5. 5

   Divide the asparagus and watermelon radish slices evenly among the 4 pieces of parchment paper, placing them on top of the trout fillets.

6. 6

   Drizzle 1/2 tbsp of olive oil over each trout fillet and season with salt and pepper to taste.

7. 7

   Slice the lemon and place a few slices on top of each trout fillet.

8. 8

   Fold the parchment paper over the trout and vegetables, then fold the edges to seal and create a packet.

9. 9

   Place the packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the trout is cooked through and flakes easily with a fork.

10. 10

    Carefully open the packets and serve the trout and vegetables immediately.