The BBC Good Food logo
Trout en papillote

Trout en papillote

By
A star rating of 4.2 out of 5.9 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • 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
HighlightNutrientUnit
kcal262
fat10g
saturates2g
carbs8g
sugars7g
fibre2g
protein35g
low insalt0.37g
Advertisement

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

Method

  • 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.9 ratings
Advertisement
Advertisement
Advertisement

Sponsored content