INGREDIENTS
1 lemon, zested
1 1/2 tsp. salt, plus more for seasoning
1/2 tsp black pepper
1 1/2 lbs. sugar snap peas, stemmed
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup white wine
1/4 cup lemon juice
5 tsp olive oil
4 trout fillets, skinned
8 thin slices lemon
1/4 cup mint leaves, chopped
DIRECTIONS
Preheat oven to 350 degrees.
In a small bowl mix together the lemon zest, salt and pepper and set aside.
Lay out 4 large sheets of aluminum foil.
Place 1/4 of the sugar snap peas, 1/4 each of the yellow and orange bell peppers.
Over each pile of veggies drizzle 2 TBSP. of white wine, 1 TBSP. of lemon juice and 1 tsp. of olive oil.
Sprinkle with salt and pepper and gently toss.
Top each pile of seasoned veggies with a piece of fish.
Sprinkle the fish with some of the reserved lemon zest mixture.
Top each fish with 2 slices of lemon.
Fold up the foil into an air-tight packet.
Place the foil packets in the oven and bake for 15 to 18 minutes, depending on the thickness of the fish.
Top with mint just before serving.
Serves 4.
