Rainbow Trout en Papillote

Ingredients:

24 thin slices of lemon
4 rainbow trout fillets or arctic char fillets, (each about 6 oz/175 g)
2 tbsp (25 mL) extra-virgin olive oil
2 thinly sliced garlic cloves
8 fresh thyme sprigs
2 tbsp (25 mL) capers
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper

Preparation:

Cut four 15-inch (38 cm) squares of parchment paper; fold each crosswise in half then open out. Divide lemon over 1 side of each; top with 1 fish fillet, skin side down. Drizzle with oil; top with garlic, thyme and capers. Sprinkle each with salt and pepper. Fold paper over so edges meet; double-fold edges and pinch to seal packet.

Bake on rimmed baking sheet in 400°F (200°C) oven for about 10 minutes or until fish flakes easily when tested. Transfer fish to plate; pour sauces from packets over fish.

Makes 4 servings.

Count each serving as 3 protein.

Adapted from Canadian Living