Delicate trout fillets are baked in parchment with tender vegetables, fresh basil and a splash of lemon, creating a light, flavourful dish thats as easy to prepare as it is impressive to serve.
Prep Time: 20 mins
Cook Time: 20 mins
Servings: 4
Ingredients
2 large carrots, cut into batons
3 celery sticks, cut into batons
1 tbsp olive oil
½ tsp sugar
6 tbsp white wine vinegar
4 trout fillets (about 175 g each)
A few fresh basil leaves
Juice of 1 lemon
Sea salt and freshly ground black pepper
Method
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Preheat the oven to 190°C (170°C fan, gas mark 5). Place the carrots and celery in a saucepan with the oil, sugar, vinegar, and a pinch of salt and pepper. Bring to the boil, cover tightly, then cook for about 10 minutes until the vegetables are just tender. Set aside to cool.
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Cut four squares of baking parchment, each about 35 cm across. Share the vegetables evenly between them and place a trout fillet on top of each. Add a few basil leaves, drizzle with lemon juice, and season lightly with salt and pepper. Fold the paper over and crimp the edges tightly to form sealed parcels, like a pasty.
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Arrange the parcels on baking trays and cook in the oven for 15–20 minutes, depending on the thickness of the fish. Serve in their parchment with steamed new potatoes on the side.
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