Tuesday, 17 May 2011

Trout in Parchment

I didn't feel like anything too heavy tonight, but I did want something nutritious to help me recover from the last traces of my cold. The lovely SO popped by the supermarket on the way home and the freshest fish on the counter were some rainbow trout. Eschewing my usual pan-fry, I decided to try roasting them in parchment, which gets you the high temperature of roasting combined with the moisture-retention of steaming. Simple flavours were enough tonight, with tomatoes and lemons providing a pleasing acidity to contrast the sweet pink flesh. We served the trout with Boulangère potatoes (another new dish for me) and some crisp steamed broccoli.


  • 2 fresh rainbow trout, gutted, scaled and cleaned
  • a small vine of cherry tomatoes (10-12)
  • half a lemon, sliced
  • a few tbsp of chopped rosemary leaves
  • white wine

Preheat the oven to 170 C. Line a roasting tin or tray with a big piece of baking parchment. Place the rainbow trout on it, and make a few deep incisions on the fattest parts of the flesh. Tuck the cherry tomatoes around the trout, and the lemon slices on top. Scatter over the rosemary leaves and splash in a half-glass of white wine - you can drink the other half...! Scrunch the paper closed over the fish, tucking it underneath if you need to. Don't worry if you pierce it, just wet the edges and stick it back together. Bake for 30 minutes, or until the eyes of the trout are opaque and the flesh is tender.

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