Ingredients
- 1 cup small broccoli florets (about 6 ounces)
- 1 medium carrot, cut into matchstick-size strips
- ½ cup thinly sliced yellow summer squash
- 1 x 2-pound dressed rainbow trout, sea trout, or pike
- ½ tsp dried basil, crumbled
- ½ tsp dried oregano, crumbled
- ¼ tsp salt
- ⅛ tsp black pepper
Make it step by step
- Preheat oven to 350°F.
- Cook broccoli, carrots, and squash in a saucepan in a small amount of boiling water over high heat for 1 minute.
- Drain and set aside.
- Rinse fish with cold water and pat dry with paper towels.
- To assemble fish bundle, tear off 1 or 2 pieces of foil large enough to encase the fish.
- Place fish in the middle of the foil.
- In a small bowl, combine basil, oregano, salt, and pepper.
- Sprinkle half the herb mixture inside the cavity of the fish.
- Arrange vegetables inside and around the fish.
- Sprinkle with remaining herb mixture.
- Bring foil up and around fish; seal tightly.
- Place fish bundle on a baking sheet.
- Bake about 40 minutes, or until fish flakes easily when tested with a fork.
- To serve, unwrap fish and place on a serving platter.
- Arrange vegetables around fish.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.