Trout en papillote

Recipe uploaded by

Mary Cadogan

4 ratings

Recipe by Mary Cadogan

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1. Heat oven to 190C/fan 170C/gas 5. Put the carrots and celery in a pan with the oil, sugar, wine, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender. Cool.
2. Cut four large sheets of baking parchment, about 35cm square. Divide the vegetables between them and top each with a trout fillet. Scatter a few basil leaves and a little lemon juice over each, then season the fish with a little salt and pepper. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
3. Put the parcels on two baking sheets and bake for 15-20 mins (depending on the thickness of the fish). Serve in their paper with some steamed new potatoes.

Per serving

262 kcalories, protein 35g, carbohydrate 8g, fat 10 g, saturated fat 2g, fibre 2g, salt 0.37 g

Latest comments and suggestions

• Louise

  23 February 2008

  Louise rated and commented on this recipe

  

  This is much tastier than it looks. I servedwith new potatoes as recommended but I would serve with rice and/or bread next time as there was lots of lovely juice in the bottle of each parcel that needed something to soak it up.

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• Nicky

  20 March 2008

  Nicky commented on this recipe

  This was a realy nice and light dinner- smelt and tasted delicious. I also served with new potatoes as suggested.

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• Colin

  12 April 2008

  Colin commented on this recipe

  Very nice - I served it with steamed new potatoes and the spinach with brown butter and capers recipe from this site too... Went together very nicely :)

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• Colin

  12 April 2008

  Colin rated and commented on this recipe

  

  Forgot to rate it before - see comments above...

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• MCunningham

  24 April 2008

  MCunningham rated and commented on this recipe

  

  Meh. Tried this one and it's very bland. Try Gordon Ramsey's recipe for Lemon sole en papillote instead.

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• Judie Holliday

  21 August 2008

  Judie Holliday rated and commented on this recipe

  

  Maybe I prepared it wrong, but I didn't like this much. The veggies tasted too much of vinegar and the fish was a bit bland. I wouldn't make this again.

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Ingredients

• 2 large carrots , cut into batons
• 3 celery sticks, cut into batons
• 1 tbsp olive oil
• ½ tsp sugar
• 6 tbsp white wine vinegar
• 4 x 175g trout fillets
• basil leaves
• juice 1 lemon

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 mins

Cook 30 mins

Low-fat, Super healthy, Heart healthy, Dairy-free

Omega-3, 1 of 5-a-day

Ingredients

• 2 large carrots , cut into batons
• 3 celery sticks, cut into batons
• 1 tbsp olive oil
• ½ tsp sugar
• 6 tbsp white wine vinegar
• 4 x 175g trout fillets
• basil leaves
• juice 1 lemon

Per serving

262 kcalories, protein 35g, carbohydrate 8g, fat 10 g, saturated fat 2g, fibre 2g, salt 0.37 g

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