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.
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.
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.