Truite en papillote

Nutrition · per serving

Steps

1. 1

   Heat the oven to 200°C. Cut two large sheets of baking paper, each about 35 x 40 cm. Fold each sheet in half, then reopen so you have a centre line to guide the filling. A hot oven and roomy paper parcels help the fish steam evenly rather than boil in its own juices.

2. 2

   Prepare the lemon: finely grate about 1 tsp zest from the lemon, then cut half the lemon into thin slices and the other half into wedges for serving. In a small bowl, mix the lemon zest with the sliced garlic, chopped parsley, dill, chives, 2 tbsp olive oil, 3/4 tsp salt, and black pepper.

   1 medium lemon2 garlic cloves, finely sliced2 tbsp flat-leaf parsley, chopped1 tbsp fresh dill, chopped1 tbsp fresh chives, chopped2 tbsp extra-virgin olive oil3/4 tsp fine sea salt1/4 tsp freshly ground black pepper
3. 3

   Toss the courgette ribbons, sliced fennel, and shallot with 1 tbsp olive oil and 1/4 tsp salt. Divide this vegetable mixture between the two sheets of baking paper, arranging it on one side of each fold line to make a light bed for the fish. Keep the vegetables in a neat mound so the parcels look generous when opened.

   1 small (about 120 g) courgette, shaved into ribbons1/2 small bulb (about 100 g) fennel bulb, very thinly sliced1 small shallot, very thinly sliced1 tbsp extra-virgin olive oil1/4 tsp fine sea salt
4. 4

   Pat the trout fillets dry, then place one fillet on each vegetable bed. Spoon the herb-garlic oil over the fish and top each fillet with a few lemon slices. Dry fish browns lightly and takes seasoning better, so do not skip the patting step.

   2 fillets (about 180 g each) trout fillets, skinless or skin-on, pin bones removed1 medium lemon2 garlic cloves, finely sliced2 tbsp flat-leaf parsley, chopped1 tbsp fresh dill, chopped1 tbsp fresh chives, chopped2 tbsp extra-virgin olive oil3/4 tsp fine sea salt1/4 tsp freshly ground black pepper
5. 5

   Close the papillotes: fold the empty half of each paper sheet over the fish, then start at one corner and make small, tight overlapping folds all around the edge to seal. Leave a little air inside each parcel so steam can circulate. Place the parcels on a baking tray.

6. 6

   Bake for 14 to 16 minutes, depending on thickness, until the parcels are puffed and aromatic. The trout is done when it flakes easily at the centre and is just opaque; if using a thermometer, aim for about 52 to 55°C in the thickest part for moist fish, knowing it will rise slightly as it rests.

7. 7

   Rest the parcels for 2 minutes, then open carefully away from your face to avoid the hot steam. Finish with extra parsley or dill leaves and serve immediately with the lemon wedges for squeezing over the fish.

   1 tbsp extra parsley or dill leaves2 lemon wedges

Origin & History

Cooking en papillote, or in a sealed paper parcel, is a classic French technique that gently steams food in its own aromatic vapours. It became especially popular for delicate fish because it preserves moisture and perfume while creating a dramatic tableside reveal when the parcel is opened.