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Seafood Recipes

BRITISH TROUT EN PAPILLOTE WITH SUMMER HERBS

BRITISH TROUT EN PAPILLOTE

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.

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