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…


  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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Miriams Meals
12th Jan, 2015
I made a variation of this with what I had in the kitchen; leeks, red pepper, celery, fried onion streusel left over from the night before and added garlic and tomatoes. Served on a bed of steamed, shredded cabbage. Well appreciated by us all!
28th Aug, 2014
After making (without reading the comments) we still enjoyed and ate it, but thought we'd halve the vinegar! Will try with wine next time. Please Good Food can you update the recipe to enable others make as intended?
19th Jul, 2014
After reading the comments below I made this with wine not wine vinegar - turned out really well! Next time I'll try some other fish, such as salmon.
21st Jun, 2014
pity we didn't see comments first- yes use wine not vinegar- might be good with that
9th Dec, 2012
I took your advice ''LOVEFOOD'' and used white wine instead of vingar plus more cooking time with veg the result ***** stars in my book.
26th Oct, 2010
cinemike..I have the magazine and it is white wine...not white wine vinegar...typo on the online recipe? Tried it tonight and love it but carrot and celery could do with a bit longer simmering.
9th Aug, 2009
mmmm.... yummy yummy yum. so tasty and healthy at the same time!
cinemike's picture
7th Apr, 2009
Haven't made this yet, but could it be that the ingredient is meant to be white wine, not white wine vinegar? Can't see the point of the lemon juice if used with wine vinegar...
21st Aug, 2008
Maybe I prepared it wrong, but I didn't like this much. The veggies tasted too much of vinegar and the fish was a bit bland. I wouldn't make this again.
24th Apr, 2008
Meh. Tried this one and it's very bland. Try Gordon Ramsey's recipe for Lemon sole en papillote instead.


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