Cholesterol-friendly recipe for 4 people, takes only 25 mins; recipe has carrot, celery, olive oil, sugar, white wine vinegar, trout, basil leaf and lemon.
Trout en papillote
Course: Cholesterol-friendly
Servings
4
servings
Prep time
15 mins
Ingredients
- Basil Leaf: basil leaves
- Olive Oil: 1 tbsp olive oil
- Carrot: 2 large carrots, cut into batons
- Sugar: 1/2 tsp sugar
- Lemon: juice 1 lemon
- White Wine Vinegar: 6 tbsp white wine vinegar
- Trout: 4 x 175g trout fillets
- Celery: 3 celery sticks, cut into batons
Directions
- Heat oven to 190C/fan 170C/gas 5. Put the carrots and celery in a pan with the oil, sugar, wine, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender. Cool.
- Cut four large sheets of baking parchment, about 35cm square. Divide the vegetables between them and top each with a trout fillet. Scatter a few basil leaves and a little lemon juice over each, then season the fish with a little salt and pepper. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
- Put the parcels on two baking sheets and bake for 15-20 mins (depending on the thickness of the fish). Serve in their paper with some steamed new potatoes.
