Trout en papillote
Serving size: 2
Ingredients
- 2 large carrots , cut into batons
- 3 celery sticks, cut into batons
- 1 Tablespoon olive oil
- 0.5 Teaspoon sugar
- 6 Tablespoons white wine vinegar
- 4 trout fillets
- 7 basil leaves
- 1 lemon
Instructions
1
Heat oven to 190C/fan 170C/gas 5. Put the carrots and celery in a pan with the oil, sugar, wine, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender. Cool.
2
Cut four large sheets of baking parchment, about 35cm square. Divide the vegetables between them and top each with a trout fillet. Scatter a few basil leaves and a little lemon juice over each, then season the fish with a little salt and pepper. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
3
Put the parcels on two baking sheets and bake for 15-20 mins (depending on the thickness of the fish). Serve in their paper with some steamed new potatoes.