8 each Trout filet, skin removed, cut into 3 oz (90 gr) pieces
25 ml Unsalted butter melted, Divided
1 cup Fennel, shaved and blanched
1/2 cup Carrot, julienne and blanched
1 cup Shitake mushrooms, finely sliced
1/4 cup Sliced green olives
1/4 cup Capers
2 tbsps Fresh lemon juice
Portion trout filet, brush with 1 Tbsp (15 ml) of melted butter and season both sides with Fiery Habanero and Roasted garlic Seasoning. Reserve.
Blanch vegetable in boiling water and refresh.
In a mixing bowl combine blanched vegetables with 2 Tsp (10 ml) of melted butter and 1 Tbsp (15 ml) of Fiery Habanero and Roasted garlic Seasoning and divide ½ of the vegetable evenly on each folded parchment paper.
Place 2 pieces of fish on top of the vegetables, divide evenly the remaining vegetables.
Place 1 Tbsp (15 ml) of sliced olives and caper, 1 tsp (5 ml) lemon juice over each piece of fish.
Loosely fold parchment over fish. Starting at one corner of crease, fold edges over in triangles, following a semicircular path around fillet until completely sealed.
Bake fish in a 425°F oven for 8 to 9 minutes.