SERVES 4
INGREDIENTS:
4 (6-ounce) trout fillets
1 sweet Ruby Red grapefruit (use 1½ oranges if grapefruit isn’t in season)
salt and pepper to taste
12 stems fresh thyme
OPTIONAL INGREDIENT:
2 garlic cloves, minced
PREPARATION:
1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Use enough paper to wrap around the fish and make a fold. Place fish fillets on parchment paper.
2. Cut grapefruit or one orange in half. Lightly squeeze juice from half grapefruit or one orange onto both sides of fish. Spread garlic evenly over fillets, add salt and pepper as desired and top with whole thyme sprigs.
3. Thinly slice the remaining grapefruit or orange and spread evenly over fish fillets, covering the thyme.
4. Fold parchment paper over fish and wrap the edges over itself a couple of times. If you prefer your fish crisper on the surface, skip covering with parchment paper. The paper keeps it moist and from drying out.
5. Bake for 10 to 12 minutes depending on desired doneness.
6. Remove from paper and serve with a large salad or sweet potatoes.
NUTRITIONAL INFORMATION PER SERVING: 277.9 calories, 39.2g protein, 5.6g carbohydrates, 0.1g fiber, 5.0g sugar, 9.9g fat, 2.8g saturated fat, 117.3mg cholesterol, 95.2mg sodium