Trout Fillets
Trout en papillote
Ingredients
1 rainbow trout fillet, skin scored
2 tbsp white wine
½ lemon, juice only
salt and freshly ground black pepper
lemon wedges, to serve
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Place a large sheet of aluminium foil onto a baking tray and lay the trout fillet in the centre. Drizzle over the white wine and lemon juice. Season, to taste, with salt and freshly ground black pepper.
3. Bring the edges of the foil together and seal to form a parcel. Transfer to the oven and bake for 6-7 minutes, or until the fish is opaque and cooked through.
4. To serve, place the trout en papillotte into the centre of a serving plate. Arrange the lemon wedges alongside.
*Images and recipes kindly donated by the Seafish Authority*
