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Mains

British Trout Fillets en Papillote with Summer Herbs

A delicious, healthy recipe made with just a few ingredients. Convenient boneless trout fillets, cherry tomatoes, herbs and lemon are all steamed together in parchment parcels for just 10 minutes. A simple, super-fast summer meal.

Ingredients

Serves 2

  • 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

 

Method

Preheat the oven to 180C.

  • Take two large square 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.
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