Trout en Papillote

Preparing trout en papillote is a delicate cooking method that keeps the fish juicy and aromatic. Here I’ll explain how to do it.

Ingredients

• 1 trout (about 250-300 grams), already cleaned and descaled
• Salt and pepper to taste
• Fresh aromatic herbs (such as thyme, rosemary, parsley)
• 1 lemon
• Extra virgin olive oil
• 1 clove of garlic
• Vegetables to taste (for example, zucchini, carrots, onion)

Preparation

1. Preheat the oven to 180 °C.
2. Spread a sheet of parchment paper on a baking tray large enough to contain the trout.
3. Wash the trout under running water, pat it dry with kitchen paper, and place it in the center of the parchment paper sheet.
4. Season the inside and outside of the trout with salt and pepper, and fill the abdominal cavity with crushed garlic and chosen aromatic herbs.
5. Thinly slice the lemon and lay the slices on top and inside the trout.
6. Drizzle the fish with extra virgin olive oil.
7. If you wish to include vegetables, thinly slice them and arrange them around the fish.
8. Close the parchment paper packet by sealing the edges well, so that steam is created inside during cooking.
9. Bake the trout en papillote in the oven and let cook for about 20-25 minutes, depending on the size of the fish.
10. Once cooked, remove the trout from the oven and be careful when opening the parchment paper packet because hot steam might escape.

For an even more Italian touch, you could garnish your trout with Taggiasca olives or cherry tomatoes before closing the parcel. The fish prepared in this way becomes a journey of Mediterranean flavors.

Curiosity

Cooking in parchment is a very healthy method as it allows food to be cooked in its own juice and aroma, reducing the use of added fats. This type of cooking is also excellent for maintaining the integrity of the ingredients and can be used not just for fish, but also for meat and vegetables.