Trout en papillote

Trout en papillote

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(9 ratings)

Prep: 15 mins Cook: 25 mins - 30 mins


Serves 4
En papillote simple means cooking in parchment. This simple super-healthy dish both looks, and tastes great

Nutrition and extra info

  • Easily doubled / halved
  • Dairy-free
  • Healthy

Nutrition: per serving

  • kcal262
  • fat10g
  • saturates2g
  • carbs8g
  • sugars7g
  • fibre2g
  • protein35g
  • salt0.37g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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



    Freshwater trout: 

    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…


  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.

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Comments, questions and tips

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12th Apr, 2008
Forgot to rate it before - see comments above...
12th Apr, 2008
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 :)
20th Mar, 2008
This was a realy nice and light dinner- smelt and tasted delicious. I also served with new potatoes as suggested.
23rd Feb, 2008
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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