Baked trout in paper

Ingredients

• 1 (half sliced; the rest cut in half)lemon
• 1trout, gutted and scaled
• 1 bulbfennel, finely sliced
• 2shallots, sliced
• a splashwhite wine or vermouth
• to tasteolive oil
• ½ packparsley, finely chopped
• to servesteamed potatoes

Instructions

1. 1

   Prepare the parcel

   Heat the oven to 200°C (fan 180°C). Put the lemon slices inside the trout. Scatter the fennel over the centre of a large sheet of baking paper or foil, then set the trout on top.

2. 2

   Bake the trout

   Scatter the shallots over the fish and add the wine or vermouth and a drizzle of olive oil. Fold the paper or foil into a parcel, place it on a baking sheet and cook for 25 minutes. Open the parcel, sprinkle with parsley and serve with steamed potatoes.

What is trout baked in paper?

This is a simple way of cooking fish in a sealed parcel, a method often called en papillote. The paper or foil holds in moisture and the ingredients’ aromas as the trout bakes.

Here, fennel, shallots and lemon bring freshness and gentle sweetness, while a splash of wine or vermouth adds fragrance. The method keeps the preparation fuss-free and brings the fish and its accompaniments together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 28g protein, 3g carbs, 8g fat.

The trout supplies most of the protein, while the olive oil contributes most of the fat. Fennel, shallots and lemon provide a small amount of carbohydrate; potatoes add more carbohydrates to the plate. For a balanced meal, serve a moderate portion of potatoes alongside the fish and add a green vegetable if you wish.

Choosing the ingredients

Trout: Use a gutted and scaled whole fish, as specified, so the lemon can sit inside its cavity. If buying from a fishmonger, ask them to prepare it this way.

Fennel and shallots: Slice them finely so they soften during the 25-minute bake. Lemon adds a bright, aromatic note without needing a separate sauce.

Wine and oil: A splash is enough to flavour the parcel; the olive oil is added as a drizzle rather than measured. Vermouth is an alternative to white wine in this recipe.

Folding the parcel

Parcel: Arrange the fennel beneath the trout, then add the shallots, liquid and oil before folding the paper or foil closed. Keep the parcel on a baking sheet to make it easier to move in and out of the oven.

Seal: Fold the edges over so the parcel stays closed while baking. The aim is to retain the cooking juices, not to press the wrapping tightly against the fish.

Checking the fish

Timing: Bake for 25 minutes at 200°C, or 180°C in a fan oven. The recipe gives this time for a whole trout, so avoid opening the parcel during cooking.

Doneness: Open the parcel carefully, as hot steam will escape. The fish should be cooked through; if it needs more time, close the parcel and return it to the oven.

Serving the trout

Potatoes: Serve with steamed potatoes, as suggested, for a simple accompaniment that works well with the parcel juices. Add butter to the potatoes if you like.

Bread: Crusty bread is another option for soaking up the juices. Sprinkle the chopped parsley over the fish just after opening the parcel.

Making it ahead

Prep: The fennel and shallots can be sliced in advance and kept covered in the fridge. Assemble and bake the parcel close to serving time so the fish is freshly cooked.

Finish: Chop the parsley while the trout bakes, then add it after opening the parcel. This keeps its colour and fresh flavour noticeable.

Recipe notes & tips

• Slice the fennel and shallots finely so they have time to soften.
• Use a large sheet of baking paper or foil to leave room to fold the parcel closed.
• Set the parcel on a baking sheet before putting it in the oven.
• Open the parcel carefully and keep your face and hands away from the escaping steam.
• Chop the parsley finely so it spreads easily over the fish.

Variations

• Use vermouth: Swap it for the white wine as allowed in the recipe.
• Add extra lemon: Serve the remaining lemon halves alongside the trout for squeezing.
• Try foil: Use foil instead of baking paper to make the parcel.
• Change the herbs: Replace the parsley with chopped dill for a different herbal finish.
• Serve with bread: Choose crusty bread instead of steamed potatoes to catch the cooking juices.

Common mistakes to avoid

• Thickly sliced fennel: It may stay firm; slice it finely as directed.
• Loose parcel: Juices can escape; fold the paper or foil securely closed.
• Skipping the baking sheet: The parcel can be awkward to handle; place it on a sheet before baking.
• Opening the parcel too quickly: Hot steam escapes; open it carefully and away from your face.
• Adding parsley before baking: It loses its fresh finish; sprinkle it on after the parcel is opened.

How to store

Refrigerate leftover trout in a covered container and eat within 1–2 days. Reheat gently until hot throughout, taking care not to overcook the fish; discard any parcel that has been left at room temperature for an extended period.

Frequently asked questions