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Ocean trout en papillote
Ocean trout en papillote
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Try cooking fish fillets in a bag to steam and keep them moist and flavorful.
Ingredients:
  • 1 leek, pale section only, cut into matchsticks, washed, dried
  • 1 carrot, peeled, cut into matchsticks
  • 20.00 ml finely chopped fresh tarragon
  • Salt & freshly ground black pepper
  • 4 (about 180g each, 2cm thick) ocean trout fillets, skin removed
  • 42.00 gm fresh lemon juice
  • 20g reduced-fat dairy spread
Instructions:
  • Preheat your oven to 200°C. Mix together the leek, carrot, and tarragon in a large bowl, then season with salt and pepper. Cut out four 40cm-diameter discs from non-stick baking paper.
  • Lay 1 trout fillet on one side of each paper disc. Spoon leek mixture over trout and squeeze fresh lemon juice on top. Spread dairy spread evenly over each filling.
  • Fold the discs in half to wrap the fillings, ensuring they are completely sealed. Arrange the parcels on two baking trays.
  • Preheat the oven and bake for 12 minutes, making sure to switch trays halfway through cooking. The parcels should puff up as steam fills the paper, and the trout should be just cooked through. Place the parcels on serving plates, open them up, and serve immediately with salad leaves.

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