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Ocean trout en papillote

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 leek, pale section only, cut into matchsticks, washed, dried
  • 1 carrot, peeled, cut into matchsticks
  • 1 tablespoon finely chopped fresh tarragon
  • Salt & freshly ground black pepper
  • 4 (about 180g each, 2cm thick) ocean trout fillets, skin removed
  • 2 tablespoons fresh lemon juice
  • 20g reduced-fat dairy spread
  • Mixed salad leaves, to serve


  • 1
    Preheat oven to 200°C. Combine the leek, carrot and tarragon in a large bowl. Season with salt and pepper. Cut four 40cm-diameter discs from non-stick baking paper.
  • 2
    Place 1 trout fillet on 1 half of each paper disc. Top trout with leek mixture and drizzle with lemon juice. Divide the dairy spread evenly among fillings.
  • 3
    Fold discs in half to enclose the fillings. Fold edges over to seal the parcels. Place parcels on 2 baking trays.
  • 4
    Bake in preheated oven, swapping trays halfway through cooking, for 12 minutes or until parcels puff (the paper will fill with steam during cooking) and trout is just cooked through. Place parcels on serving plates. Open parcels and serve immediately with salad leaves.

Source: taste.com.au


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