Almost Thai Trout

I will not insult the Thai culture by claiming that I cook Thai food authentically or that any Western company can actually capture a true memory of Thailand. That being said, I love eating Thai food and look for any excuse - and any method - of Thai-ing food up. What you are about to read is the easiest recipe you've ever seen. If you like food with a sweet kick, you'll make this several times over the next year. And if you're one of those people who thinks you don't like much fish, just try this. You'll be shocked the next time you try anything else.* This is SO good!

Almost Thai Trout
Prep Time: 7 minutes
Bake Time: 25 minutes
Serves: 2 (flexible according to size of fish)

2 trout fillets (or one bigger cut divided; use this method if you're serving more than two people)
1 bottle PC brand Memories of Thailand sauce

1) Preheat oven to 325F.** Cut one piece of parchment paper for each trout fillet. (Note: the parchment paper should be considerably bigger than the fillet to allow the fillet to be wrapped.)

2) Place one fillet on each piece of parchment paper. Pour Memories of Thailand sauce atop each fillet, to taste. For best results, brush the sauce evenly over the fillet. Wrap the parchment paper securely around the fillets.

3) Bake at 325F for 25 minutes, or until fish is cooked through. (Properly cooked trout will flake with a fork, similarly to properly cooked salmon.)

4) Remove the parchment paper and serve immediately.

* The one exception is Digby scallops. I was recently in Yarmouth, NS, and had fresh Digby scallops. I forgot how perfect they are. I am ruined for scallops until I go back to the South Shore!
** Another option is to prepare the fish the same way, only grill the fish this time. You can also choose to grill or bake the fish without parchment paper, but I love how the parchment paper helps the fish cook evenly, gently, and moistly, while the flavor infuses every bite.