14 June 2011

Trout en papillote

Serves 2

2 Trouts, gutted and cleaned
1/2 bulb of fennel, thinly sliced
4 thin slices of lime
1/4 cup chopped coriander leaves
1 tomato, chopped
1/4 cup white wine
1 tbsp extra virgin olive oil
1 tsp crushed red pepper
1 crushed and minced clove of garlic
Salt and pepper
  • Preheat oven at 375 deg and saute fennel in olive oil and garlic until tender and lightly browned. Season with salt.
  • Cut about a foot of parchment paper, fold it into half and cut into shape of a heart.

  • Place the fish closer to the center of the paper, season with salt and pepper. Place half of the following - fennel, coriander leaves, chopped tomatoes, red pepper and sliced lime.

  • Fold the paper over the fish and fold the edges with short, overlapping folds. Leave a small opening, spoon in half the white wine and olive oil. Carefully, complete folding the packet.

  • Place it in a baking sheet and bake for 15 mins.

  • Remove and serve with a pair of scissors :)

1 comment:

Deepthi said...

Looks so yummy! I've made this with fish fillets - never with whole fish. Will try this variation soon!