Baked Trout with Swiss Chard

Baked Trout with Swiss Chard

Makes: 6 servings

Carbs per Serving: 9.83 grams

Protein per Serving: 41.17 grams

Fat per Serving: 1.83 grams


?         6 trout, cleaned (8 oz each)

?         6 fresh fennel sprigs

?         6 fresh dill sprigs

?         3 lb Swiss chard, cleaned and leaves removed from stems

?         6 Tbsp butter

?         6 Tbsp olive oil

?         1 1/2 lemons, quartered

?         6 Tbsp white wine or dry vermouth

?         Sea salt

?         Black pepper


  • Set the oven to 450 degrees F.
  • Season the insides of each trout with salt and pepper, then stuff with dill and fennel sprigs. Brush olive oil on the trout.
  • Cut out six sheets of aluminum foil and place one trout on top of each sheet.
  • Chop the Swiss chard stems into 2-inch pieces and slice the leaves into 1 1/2 inch strips, crosswise. Divide the Swiss chard among the sheets of foil and place on top of each trout.
  • Season the trout and Swiss chard with salt and pepper and drizzle the remaining olive oil on top. Pat butter on top of each.
  • Squeeze lemon juice on top of each Swiss chard and trout then add the white wine or vermouth. Tightly seal the foil.
  • Arrange the packets on a baking sheet and bake for 12 minutes.
  • Take out the baking sheet from the oven and carefully remove the packets. Set aside to cool a bit before unsealing. Open up each packet and serve immediately.