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Mains
British Trout en Papillote with Summer Herbs
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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