- 1/4 cup olive oil
- 2 (6-ounce) trout fillets
- Freshly ground black pepper
- 1/2 cup button mushrooms, sliced
- 1/2 white onion, sliced
- 1/2 pound baby spinach
- 2 tablespoons cilantro leaves
- 1 teaspoon ginkgo leaves
- 1/4 cup white wine
- Aluminum foil
Chef's Note: Do not try to attempt cooking this on a motorcycle. Use an indoor oven instead.
Preheat oven to 400 degrees F. Prepare 2 sheets of aluminum foil to use as pouches for the trout fillets. First brush a little bit of the oil on each piece of foil to prevent the fillets from sticking. Place the trout fillets in the center of each piece of foil. Sprinkle the fillets with salt and pepper. Drizzle the remaining olive oil on top of the fillets. Then place the mushrooms, onion, and spinach on top of the trout. Sprinkle with the cilantro leaves and ginkgo.
Fold the foil bag on all sides to create a pouch. Before sealing it completely, pour the wine into each pouch. Seal the top of each pouch tightly and place them on a baking sheet. Place the baking sheet into the oven. Cook for 20 to 25 minutes or until the trout is fully cooked and flakes apart.