There are baked seafood recipes galore – some of them you will find on these pages, but this method of baking small whole fish is one of my favourites.
Trout en Papillote
It keeps all the goodness and moisture in, allowing the fish to bake in its own juices and any flavourings you have added.
Serve with buttered new potatoes and some plainly cooked green beans, peas or asparagus.
Some baked fish recipes suggest using mackerel, small bream, mullet, snapper in this way. Any small whole fish will do if it’s around 12 oz (350g) in weight.
Follow this method which is a classic method of baking whole trout.
Baked Trout en Papillote
- 4 fresh trout – about 12 oz (350g) each, cleaned but with heads and tails left on
- salt and pepper
- olive oil
- 1 onion, peeled and sliced
- 1 clove garlic peeled and finely chopped or garlic powder
- fresh chopped parsley
- fresh dill (dried if not available)
- whole lemon, juiced – about 2 tbspns
Pre-heat your oven to Gas Mark 5, 375F or 190C
Season the cavity of the fish with salt and pepper and brush with olive oil.
Make greaseproof paper or foil squares – each fish will need to be double wrapped – then brush with oil to prevent sticking.
Put the fish in the centre of the squares.
Heat some oil in a pan and soften the onion and garlic. Add the parsley, dill and lemon juice, then divide the mixture evenly over each fish.
Bring the edges of the parcels together and seal tightly.
Place the parcels onto a baking tray and bake in the oven for 25 minutes if using paper or 30 minutes if using foil.
You may also like these recipes
Baked Whole Fish
By Liz Alderson,
Trout en Papillotte is a classic method of cooking whole small trout or any other small whole fish. It keeps them succulent and they create lovely juices to accompany the dish. You can wrap in cooks paper or foil.
Prep Time: 10 minutes
Cook time: 25 minutes
Main Ingredient: whole trout, onion, lemon, parsley, dill