BRITISH TROUT EN PAPILLOTE WITH SUMMER HERBS

British trout en papillote with summer herbs. A great way to cook trout and perfect served with buttery new potatoes and green beans. BRITISH TROUT EN PAPILLOTE
Recipe courtesy British Trout Association
Preheat the oven to 180C.
Serves 2
Cooking time: 10 minutes
Prep time: 5 minutes
Skill level: Easy
Ingredients
- 2 British trout fillets
- 1 lemon, half sliced and other half juiced
- 25g butter
- 3-4 cherry tomatoes, halved
- Few chives, snipped
- Few fresh mint leaves
- Salt and freshly ground black pepper
Method
- Take two large square of baking parchment paper and place a few lemon slices in the centre of each.
- Place a trout fillet on top of the lemons, skin side down.
- Season with salt and pepper and drizzle over the lemon juice.
- Dot each fish fillet with the butter and add the cherry tomatoes next to the fish.
- Then pull up the sides of the paper and fold the edges along the top into a tightly sealed parcel.
- Place on a baking tray and cook for about 10 minutes.
- Put the parcels on to two plates, open the paper, being mindful of any steam, and sprinkle in the fresh herbs.
- Take to the table and eat at once.