Trout en papillote

Trout en papillote

  • Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
  • Dairy-free
  • Healthy
Nutrition: per serving
low insalt0.37g



  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2008

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    Rating: 4 out of 5.9 ratings

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