Swimming upstream with the trout

Yeah yeah.  I know it's not trout that swim upstream, but keep reading.

I went to the grocery store to look at what fish looked good, assuming I would likely purchase some salmon fillets, when I asked the fishmonger, "what's the difference between these two fish?"  "One is trout." "Oh.  It looks a lot like salmon."  (not my finest moment)  But it does!  (And, in my defense, the label was partially cut off.)  Since the fishmonger said that you could prepare it the same way as you do salmon, I figured, let's try it.  I was a little worried as the boyfriend's taste buds tend to be, well, particular, but hey.  I was cooking, so I get to choose.

So, just like I have prepared salmon many times before, I decided to do it en papillotte (in a pocket).  The boyfriend was going to come over after working out, and I figured he was going to be a little hungry, so I figured that I should make a snack for him.  I decided to make kale chips again.  This time, the bunch of kale took up three baking sheets. They were, once again, a hit.

As for the salmon, I didn't want to do the exact same thing as I have done before (lemon, salt, pepper...and...basically, that's it)so this time I put a slice of onion on top and some bell peppers sliced into thin strips beneath.  I did, of course, stick with the salt and pepper, but didn't add acid. 

Once again, fish in a packet turned out...well...swimmingly.  It was flaky and the bell peppers still had some crunchiness left in them.  I probably cooked it at 350 for something like 15 minutes (honestly, I can't remember, as I'm finishing this post many months after the fact). 

Some other thoughts about cooking fish in a packet, if you do include either vegetables that exude a lot of liquid or you put some butter, lemon juice, and/or white wine, you end up with a nice "jus" in the bottom of the packet.  The best thing to do with that is to get a hunk of crusty bread (but not too crusty so as it hurts the roof of your mouth) and sop up that liquid.  Tast-i-licious.