Trout en papillote

Recipe uploaded by

Mary Cadogan

5 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, sugar 7g, salt 0.37 g

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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

Preparation and cooking times

Prep 15 mins

Cook 25 - 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, sugar 7g, salt 0.37 g

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