- 2 large carrots, cut into batons
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 celery sticks, cut into batons
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 6 tbsp white wine vinegar
- 4 x 175g trout fillets
Farmed rainbow trout has pretty, spotty skin…
- basil leaves
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.