How To Make Trout En Papillote
This recipe for baked trout parcels is a delightful dish that combines the fresh flavors of trout, fennel, tomatoes, and dill, all cooked together in a cozy parcel. The fish is tender and flavorful, seasoned with a squeeze of lemon juice and a dash of white wine, creating a light and satisfying meal that is perfect for any occasion. The parcels are baked to perfection, allowing the flavors to meld together beautifully. Serve these aromatic parcels at the table and watch as your guests eagerly unfold them to reveal the delicious treasures inside.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- ¼ fennel
- ½ onion
- salt and freshly ground black pepper
- 1 medium tomato
- 2 trout
- , drizzle olive oil
- squeeze lemon juice
- 1 tbsp chopped dill
- 1 tsp capers
- 2-3 tbsp white wine
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Cut out two squares baking paper about 40cm/16in square, and two squares of tin foil the same size. Lay a square of baking paper on top of each piece of foil.
- Heat the oil in a frying pan and fry the fennel and onion with some salt and pepper for 2-3 minutes, until softened. Divide the fennel and onions between the two squares of baking paper, and layer on the sliced tomatoes then put a fish fillet on top of each heap. Drizzle over some olive oil, a squeeze of lemon juice, and season with salt and freshly ground black pepper. Sprinkle over the chopped dill and a few capers, if using.
- Fold the foil and paper over the fish and double-fold each edge to make a sealed parcel, leaving a gap at the top to pour in a few tablespoons of white wine (if using). Pour in the wine, then fully seal the parcel, but not be too tight, as it needs to expand in the oven as it cooks.
- Place the parcels on a baking tray and bake for 12-14 minutes, or until the fish is just opaque and cooked through. Serve the parcels on each plate so they can be opened at the table.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 370kcal
- Carbohydrate Content: 2.5g
- Fat Content: 23g
- Fiber Content: 1.2g
- Protein Content: 34g
- Saturated Fat Content: 2.5g
- Sugar Content: 1.8g
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