British trout en papillote recipe with summer herbs
Looking for a delicious and light summer meal? Look no further than this fabulous trout en papillote recipe from the British Trout Association. This incredibly simple yet satisfying dish is the perfect way to enjoy fish when you’re looking for an easy midweek meal.
En papillote is a French term that simply means in parchment. It typically sees fish wrapped in paper or foil and baked in the oven. This straightforward method helps to retain moisture while cooking, resulting in juicy and tender fish.
This trout en papillote recipe uses only a few simple herbs, allowing the flavours of the trout to take centre stage. Trout is a fabulous way to enjoy a healthy dose of omega-3s, the fatty acids that help to support eye and brain health. The NHS currently recommends that we eat at least two portions of fish a week, one of which should be oily. Find out more about the benefits of omega-3 in our podcast with Professor Simon Dyall.
Serve with a chilled glass of white wine for a fresh and zesty taste. Alternatively, a glass of kombucha is an easy way to add more gut-friendly goodness to your meals.
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- 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
- Preheat the oven to 180°C. Take two large squares 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.