Mediterranean Trout In A Parcel Recipes

TROUT IN A PARCEL WITH LEMON, FENNEL & CRèME FRAîCHE RECIPE - (4.2/5)

Trout in a Parcel with Lemon, Fennel & Crème Fraîche Recipe - (4.2/5) image

Provided by cookism

Number Of Ingredients 9

Ingredients

300 g of Baby Potatoes (washed and scrubbed)
4 tbsp of Extra Virgin Olive Oil
Zest of 1 Lemon (finely grated)
1 tsp of Salt (to taste)
Black Pepper (to taste)
2 Whole Trout (cleaned and gutted with bones left in them)
1 Fennel Bulb (trimmed and chopped into slices)
4 Heaped tbsp of Crème Fraîche
Lemon Wedges

Steps:

1. Leaving their skins on, steam potatoes until almost tender. This will take about 10 minutes. Try to choose evenly sized baby potatoes so they all cook using the same amount of time. Slice them when they are cool enough to handle. 2. Preheat the oven to 170C. Mix lemon zest, salt, pepper and olive oil in a bowl. 3. Place each trout on a large sheet of baking paper. Rub the mixture onto the surface and inside of the fish thoroughly. 4. Stuff trout with potato and fennel slices. Place the rest of the potatoes on the paper, beside the fish. 5. Bring the edges of the baking paper together and fold over twice to enclose. Twist and tighten both sides with string to form a sealed parcel. The parcel should look like a giant sweet. 6. Bake for 15 to 20 minutes. To check for doneness, open a parcel and gently lift up the skin of the fish using a fork - the flesh should look opaque and flake easily. 7. Serve straight from the parcel with a generous heap of crème fraîche and lemon wedges. For us, we finish off by drizzling a little olive oil for extra flavor and presentation.

MEDITERRANEAN TROUT IN A PARCEL

Mediterranean Trout in a Parcel image

Really tasty dish cooked healthily and saves on washing up! An asian variation on this would use ginger, lemongrass and pak choy instead of the veggies listed.

Provided by English_Rose

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 trout fillets
1 leek, cut into strips
1 head fennel, cut into strips
1 carrot, cut into strips
1 red bell pepper, deseeded and cut into strips
2 tablespoons white wine
8 sprigs fresh dill

Steps:

Preheat the oven to 400°F.
Set out 4 12 inch squares of foil.
Place a trout fillet on each square and top with the vegetables and dill.
Gather up the edges, add salt and pepper and 1/2 tbs of wine to each parcel and seal fully.
Place on baking sheet in the oven and bake for 10 minutes.

Nutrition Facts : Calories 168.8, Fat 5.5, SaturatedFat 0.9, Cholesterol 45.8, Sodium 87.7, Carbohydrate 10.9, Fiber 3.2, Sugar 2.9, Protein 17.9

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