Trout en papillote (baked in paper or foil) is one of those dishes I make when I feel like a light and quick meal without spending too much time in the kitchen. It’s a recipe I return to quite often, especially if I have fresh fish on hand and some vegetables in the fridge. What I like most is that it’s also suitable for a dinner with friends: everyone gets their warm package at the table, and everyone is delighted.
Quick Info
Total time: about 50 minutes
Preparation time: 20 minutes
Baking time: 30 minutes
Servings: 2
Difficulty: medium (the fish needs to be filleted)
Recipe type: lunch or dinner, also suitable for guests
Ingredients
1 large trout (or two smaller ones)
50 g celery root
1 red bell pepper
1 carrot
100 g peas
2 teaspoons Dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons olive oil
salt, pepper
1 teaspoon Worcestershire sauce
20 ml white wine
50 g marinated artichoke in oil
2 green onions
2 garlic cloves
chili pepper (to taste)
alfalfa sprouts
1 small tomato (diced)
(optional) 50 g feta cheese (I did not use)
Preparation method
1. Wash the trout well and remove the head. Carefully fillet the fish. If you haven’t done this before, take your time to remove the spine and bones as completely as possible, then wash the fillets again and dry them well with an absorbent towel.
2. Quickly mix the marinade ingredients: 2 teaspoons Dijon mustard, 1 tablespoon apple cider vinegar, 2 tablespoons olive oil, salt, pepper, 1 teaspoon Worcestershire sauce, and 20 ml white wine. Brush the fillets with this mixture on both sides. The marinade also works for chicken if you want to switch the fish another time.
3. Cut the celery, bell pepper, and carrot into sticks or cubes, as you prefer. Boil the celery pieces for about 10 minutes, then remove them and let them cool. Cut the bell pepper into sticks as well. If the peas are frozen, you can rinse them quickly with cold water.
4. Clean the marinated artichoke and cut it into thin strips. Slice the green onions into rounds. Slice the garlic.
5. Prepare a baking tray with heat-resistant plastic wrap or baking paper. On each piece of foil, place a layer of vegetables: first celery and carrot, then bell pepper, peas, green onion, artichoke, garlic, a few slices of chili pepper, and diced tomato. Top with the marinated trout fillet.
6. If there’s some wine left from the marinade, you can pour it over the top. Add salt and pepper if you feel it’s necessary.
7. Carefully wrap each portion so that it is well sealed, without gaps for liquid or steam to escape.
8. Bake in the oven at 180°C for about 30 minutes.
9. Remove the packages onto plates. They are served directly in the foil – each person unwraps their portion at the table. Top with a few alfalfa sprouts. If you like, you can add feta on top, although the recipe turns out very well even without it.
10. A classic option is to bring a glass of semi-dry white wine to the table, especially if you use wine in the marinade.
Why I make the recipe often
It’s simple to organize, I don’t have to stand at the stove or check all the time. The preparation is easily adaptable to what I have in the fridge, and the taste is fresh and light. I also like it because everyone has their separate portion, and the fish doesn’t dry out at all.
Tips and variations
Tips
- Use the freshest fish possible, as the flavor matters.
- Dry the fillets well before brushing with marinade.
- Don’t overload each package; the fish and vegetables need to cook evenly.
- If you don’t have experience filleting, you can ask at the store to prepare the fish for you.
- For a good seal, fold the edges of the foil a few times and tighten the ends.
Substitutions
- Trout can be replaced with dorado or filleted salmon if you want another type of white fish.
- Dijon mustard can be swapped with regular mustard, but the flavor will be less subtle.
- If you don’t have Worcestershire sauce, you can omit it, but add a few drops of soy sauce for extra flavor.
- Peas can be replaced with chopped green beans or broccoli florets.
Variations
- You can add cut asparagus, zucchini, or thin slices of potato if you want a heartier side.
- For an extra flavor boost, add a few parsley or dill leaves inside the package.
- If you want a spicier note, increase the amount of chili pepper or add a bit of freshly grated ginger.
Serving ideas
- Serve directly in foil, with alfalfa sprouts on top.
- A glass of semi-dry white wine is suitable.
- Fresh bread slices also go well.
Frequently asked questions
1. Can I use frozen fish?
Yes, but thaw it completely and dry it well before marinating and cooking.
2. What do I do if I don’t have heat-resistant foil or baking paper?
You can also use parchment paper. Avoid regular thin plastic wrap.
3. Can I prepare the packages a few hours in advance?
Yes, you can assemble them and keep them in the fridge for a few hours, but cook them just before serving.
4. How long should they stay in the oven if the fish is smaller or thinner?
Check after 20 minutes. If the fillet is thin, it may cook faster.
5. Can I leave the fish head on if I prefer?
You can, but for this recipe and presentation, I recommend removing it for a cleaner serving.
Nutritional values (estimated, per serving)
Calories: approximately 300-350 kcal
Protein: 30-35 g
Fat: 15-18 g (mainly from fish and olive oil)
Carbohydrates: 15-20 g (from vegetables)
Values may vary depending on the amount of oil and cheese used or if you add more vegetables. The recipe is balanced, quite low in calories, and has quality protein.
Storage and reheating
The recipe is not intended for longer storage. If there are leftovers, you can keep them in the fridge for a day, but the texture of the fish will not be the same. I do not recommend reheating in the microwave, but in the oven, in foil, for 7-8 minutes at 150°C. The best taste is fresh.
Quick Info
Total time: about 50 minutes
Preparation time: 20 minutes
Baking time: 30 minutes
Servings: 2
Difficulty: medium (the fish needs to be filleted)
Recipe type: lunch or dinner, also suitable for guests
Ingredients
1 large trout (or two smaller ones)
50 g celery root
1 red bell pepper
1 carrot
100 g peas
2 teaspoons Dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons olive oil
salt, pepper
1 teaspoon Worcestershire sauce
20 ml white wine
50 g marinated artichoke in oil
2 green onions
2 garlic cloves
chili pepper (to taste)
alfalfa sprouts
1 small tomato (diced)
(optional) 50 g feta cheese (I did not use)
Preparation method
1. Wash the trout well and remove the head. Carefully fillet the fish. If you haven’t done this before, take your time to remove the spine and bones as completely as possible, then wash the fillets again and dry them well with an absorbent towel.
2. Quickly mix the marinade ingredients: 2 teaspoons Dijon mustard, 1 tablespoon apple cider vinegar, 2 tablespoons olive oil, salt, pepper, 1 teaspoon Worcestershire sauce, and 20 ml white wine. Brush the fillets with this mixture on both sides. The marinade also works for chicken if you want to switch the fish another time.
3. Cut the celery, bell pepper, and carrot into sticks or cubes, as you prefer. Boil the celery pieces for about 10 minutes, then remove them and let them cool. Cut the bell pepper into sticks as well. If the peas are frozen, you can rinse them quickly with cold water.
4. Clean the marinated artichoke and cut it into thin strips. Slice the green onions into rounds. Slice the garlic.
5. Prepare a baking tray with heat-resistant plastic wrap or baking paper. On each piece of foil, place a layer of vegetables: first celery and carrot, then bell pepper, peas, green onion, artichoke, garlic, a few slices of chili pepper, and diced tomato. Top with the marinated trout fillet.
6. If there’s some wine left from the marinade, you can pour it over the top. Add salt and pepper if you feel it’s necessary.
7. Carefully wrap each portion so that it is well sealed, without gaps for liquid or steam to escape.
8. Bake in the oven at 180°C for about 30 minutes.
9. Remove the packages onto plates. They are served directly in the foil – each person unwraps their portion at the table. Top with a few alfalfa sprouts. If you like, you can add feta on top, although the recipe turns out very well even without it.
10. A classic option is to bring a glass of semi-dry white wine to the table, especially if you use wine in the marinade.
Why I make the recipe often
It’s simple to organize, I don’t have to stand at the stove or check all the time. The preparation is easily adaptable to what I have in the fridge, and the taste is fresh and light. I also like it because everyone has their separate portion, and the fish doesn’t dry out at all.
Tips and variations
Tips
- Use the freshest fish possible, as the flavor matters.
- Dry the fillets well before brushing with marinade.
- Don’t overload each package; the fish and vegetables need to cook evenly.
- If you don’t have experience filleting, you can ask at the store to prepare the fish for you.
- For a good seal, fold the edges of the foil a few times and tighten the ends.
Substitutions
- Trout can be replaced with dorado or filleted salmon if you want another type of white fish.
- Dijon mustard can be swapped with regular mustard, but the flavor will be less subtle.
- If you don’t have Worcestershire sauce, you can omit it, but add a few drops of soy sauce for extra flavor.
- Peas can be replaced with chopped green beans or broccoli florets.
Variations
- You can add cut asparagus, zucchini, or thin slices of potato if you want a heartier side.
- For an extra flavor boost, add a few parsley or dill leaves inside the package.
- If you want a spicier note, increase the amount of chili pepper or add a bit of freshly grated ginger.
Serving ideas
- Serve directly in foil, with alfalfa sprouts on top.
- A glass of semi-dry white wine is suitable.
- Fresh bread slices also go well.
Frequently asked questions
1. Can I use frozen fish?
Yes, but thaw it completely and dry it well before marinating and cooking.
2. What do I do if I don’t have heat-resistant foil or baking paper?
You can also use parchment paper. Avoid regular thin plastic wrap.
3. Can I prepare the packages a few hours in advance?
Yes, you can assemble them and keep them in the fridge for a few hours, but cook them just before serving.
4. How long should they stay in the oven if the fish is smaller or thinner?
Check after 20 minutes. If the fillet is thin, it may cook faster.
5. Can I leave the fish head on if I prefer?
You can, but for this recipe and presentation, I recommend removing it for a cleaner serving.
Nutritional values (estimated, per serving)
Calories: approximately 300-350 kcal
Protein: 30-35 g
Fat: 15-18 g (mainly from fish and olive oil)
Carbohydrates: 15-20 g (from vegetables)
Values may vary depending on the amount of oil and cheese used or if you add more vegetables. The recipe is balanced, quite low in calories, and has quality protein.
Storage and reheating
The recipe is not intended for longer storage. If there are leftovers, you can keep them in the fridge for a day, but the texture of the fish will not be the same. I do not recommend reheating in the microwave, but in the oven, in foil, for 7-8 minutes at 150°C. The best taste is fresh.