Whole Trout en Papillote
Super easy
Always flavourful and moist, this foolproof recipe for whole trout baked in parchment paper is sure to impress dinner guests every time!
Prep
10m
| Category: | Main Dish Fish |
| Cuisine Type | Latin |
Ingredients
For
2
Person(s)
Seasoning
| 3 tablespoon(s) dried savory |
| 3 tablespoon(s) dried tarragon |
| 3 tablespoon(s) dried thyme |
| 1 1/2 tablespoon(s) ground ginger |
| 1 1/2 tablespoon(s) coriander seeds |
| 1 1/2 tablespoon(s) dried dill leaves |
| 1 1/2 tablespoon(s) dried green peppercorns |
Recipe
| 2 pound(s) Fresh Trout (2 small whole fish) |
| 1 tablespoon(s) Stefano’s Seafood Spice Blend, or to taste |
| Salt and freshly ground pepper, to taste |
| 1 garlic clove, chopped |
| 1 small shallot, sliced |
| 1/2 bulb small fennel, sliced |
| 1 small carrot, julienned |
| Handful fennel fronds |
| 1 lemon, cut into slices and then halved, for fish and some for serving |
| Splash extra virgin olive oil |
| Splash dry white wine |
Whole Trout en Papillote Directions
- Add savory, tarragon, thyme, ginger, coriander seeds, dill leaves, green peppercorns to spice grinder. Pulse until finely ground. Alternatively, grind using mortar and pestle.
- Add spice blend to small mason jar or airtight container and store in a cool, dark place.
Makes about 1/2 cup. - Preheat oven to 400 degrees F.
- Cut parchment paper into 2 large pieces. (You need 1 piece of parchment paper to wrap each fish and each piece should be large enough to cover the fish when the paper folded in half.)
- Fold parchment paper in half lengthwise. To one half: create a bed for the fish with the fennel, carrot, shallot, garlic, a few lemon slices, a splash dry white wine and olive oil.
- Season each piece of fish, inside and out, with salt and pepper, and 1 tsp. seafood spice blend. Add some lemon slices and a few fennel fronds inside the cavity.
- Place fish on top of the bed of veggies. Fold parchment to cover fish and then twist edges together to seal. Repeat with remaining fish.
- Transfer wrapped fish to baking sheet. Bake until fish is just cooked through, and just starts to flake, about 15 to 18 minutes.
