Saturday, 20 September 2014

Trout en papillote with fennel and dill

Cooking fish en papillote (in a parcel) is one of my FAVOURITE ways to both cook and eat fish. It's really simple to do, and very hard to muck up! It keeps the fish moist and full of flavour and is a relatively healthy way of cooking fish. Plus you can make it a one pot dish by cooking your veg in with it too. This recipe is with trout, but it can work with almost any fish.

Ingredients (serves 2):
Two fillets / whole trout (whatever you can get your hands on!)
1 fennel bulb, thinly sliced
1/2 the juice of 1 lemon
2 large potatoes, thinly sliced (no need to peel!)
Several sprigs of dill
Olive oil
Salt and pepper
Baking paper or tin foil

1. Preheat the oven to about 180 and boil the potatoes for 5 minutes, then allow to cool slightly.
2. Place the trout on a sheet of baking paper or tin foil and rub with the olive oil and lemon juice (including inside if the fish is whole).
3. Place the potato and fennel slices on top of the fillet (or inside if whole) and season with salt and pepper, and finish off with sprigs of dill.
4. Bring the edges of the paper or foil together and crimple / fold to keep in place, ensuring that it is a fully closed parcel.
5. Place the parcels on a baking tray and bake in the oven for 15-20 minutes (the fillet will cook quicker than the whole fish).You'll now when the fish is cooked if the flesh is not translucent and it flakes easily with a fork.
6. Serve the whole parcel with a side of veg and enjoy!


Yelly-fi-felly-food-belly x

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