Trout en Papillote

So here goes….

I did these as individual portions. You can do it with greaseproof paper, with all the fancy origami paper folding and the bag inflating like a balloon if you’re having a ”dinner party” and want to impress everyone around the table of friends from the bridge club.

This is for a wet Tuesday night, when you’ve had a few curries and Chinese takeaways over the weekend and you’ve got a weigh-in in the morning ?.

Ingredients (per portion)

1 Rainbow Trout fillet.
3 or 4 small baby potatoes (par-boiled for 10 minutes.) Cut into slices.
Soya sauce
Olive oil
Salt and pepper

Other vegetables, I used some onions sliced into rings, a few batons of courgette (zucchini), carrots and spring onions.

Method

To get things moving, I briefly stir fried the vegetable in a spot of olive oil. To be healthier, you could use that oil spray stuff or even just a splash of water. The mixture and fish will create its own juices in the bag.

I then assembled some of the stir fried vegetables, along with the sliced potatoes on an individual piece of tinfoil with the trout on top. Added a splash of soya sauce and olive oil, salt and pepper, wrapped the tinfoil up, leaving a bit of space and put the portions into the oven at 170c for about 20 minutes.

Again, easy on the olive oil or replace with a splash of water.

The picture shown is after cooking with the skin removed.