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Trout en Papillote

Packed full of omega 3 and essential fatty acids, this dish is sure to keep your heart and belly happy!

45 4
Trout en Papillote | DonalSkehan.com,  Packed full of omega 3 and essential fatty acids, this dish is sure to keep your heart and belly happy!

main-meals

Trout en Papillote

Packed full of omega 3 and essential fatty acids, this dish is sure to keep your heart and belly happy!

Thursday, December 11, 2014

4 tbsp olive oil

1 small fennel bulb, thinly sliced

1 onion, finely sliced

2 firm ripe tomatoes, quartered

4 x 175g Goatsbridge trout fillets, pin bones removed

2 small lemon, zest and juice

2 tbsp chopped fresh dill

2 tbsp capers (optional)

4-6 tbsp white wine

Sea salt and freshly ground black pepper

Steamed green beans and new season potatoes, to serve

 

Parchment paper

Kitchen foil

Medium mixing bowl

Baking tray

 

45 mins
Serves 4

For an island, we do not eat nearly enough fish. I am lucky enough to live in a fantastic fishing village, Howth, Ireland and can get fantastic seafood right on my doorstep. This quick and simple dish celebrates the delicate flavour of the trout but the steamed veg really make it sing!

 

Preheat the oven to 200°C/400°F/Gas mark 6. Cut out 4 squares each of parchment paper and silver foil approximately 40cm square. Lay the parchment paper on top of the foil. In a bowl add the olive oil, fennel, onion, tomato, lemon zest and juice, dill, capers and salt and pepper together.
Divide the fennel mix between the squares of parchment paper, place a trout fillet on top of each pile of vegetables. Drizzle over the rest of the olive oil, then add a squeeze of lemon juice and the dill.
Fold the foil and parchment paper over the trout fillets and double-fold each edge to make a sealed parcel, leaving a gap at the top to pour in a couple tablespoons of white wine into each one. Pour in the white wine, then fully seal. The parcel should not be too tight, as steam will puff it up in the oven.
Arrange the parcels on a large baking tray and bake for 20 minutes, or until the fish is just opaque and cooked through. Serve the parcels on each warmed plate so they can be opened at the table and have separate bowls of steamed green beans and steamed new potatoes to hand around separately.
45 mins
Serves 4

Ingredients

4 tbsp olive oil

1 small fennel bulb, thinly sliced

1 onion, finely sliced

2 firm ripe tomatoes, quartered

4 x 175g Goatsbridge trout fillets, pin bones removed

2 small lemon, zest and juice

2 tbsp chopped fresh dill

2 tbsp capers (optional)

4-6 tbsp white wine

Sea salt and freshly ground black pepper

Steamed green beans and new season potatoes, to serve

 

You'll Need

Parchment paper

Kitchen foil

Medium mixing bowl

Baking tray

 

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  • Sounds nice! :)

    • Спас Янков

      yes very good variant…