Ingredients

• 1 steelhead trout fresh fillet
• 4 garlic cloves, minced
• ¼ lemon, juiced
• 5 Kalamata olives, sliced
• 2 tbsp parsley, chopped
• 2 tbsp basil, chopped
• 1 tbsp extra virgin olive oil
• 1 tbsp sea salt
• 2 tsp freshly ground black pepper
• Parchment paper

Directions

1. Preheat over to 400F.
2. On a large baking sheet, tear off a piece of parchment paper 4x the width of the fish.  
3. Place the fresh fish in the center of the parchment, lengthwise. 
4. Season with 2 tsp sea salt and 1 tsp pepper. Set aside
5. In a small bowl, combine the parsley, basil, olive oil and garlic and mix well. 
6. Coat the fish with the herb mixture and spread evenly.  Top with sliced olives.  
7. To wrap the fish in the parchment, grab the long sides of the parchment and meet them together overtop of teh fish. (it looks like the fish is lying in a hammock). Then, starting at the top, fold 1 inch and crease.  Repeat until you are close to the fish. Take the ends of the paper, at the head and tail ends) and tuck them under the fish. 
8. Bake for 20 minutes, or until fish is at 145F. 
9. Remove the oven, open the parchment carefully, and squeeze lemon juice, 1 tsp black pepper and 1 tsp sea salt.
10. Place on a beautiful dish and enjoy!

Serve with a side of quinoa and fresh vegetables for a balanced meal.