Trout En Papillote Recipe
steelhead trout, potato, fennel, dill, shallot, butter, lemon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Trout en Papillote
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Ingredients
Preheat your oven to 400°F (200°C). Thinly slice the potato, fennel, and shallot. Zest and juice the lemon, and chop the fresh dill.
Assemble the Packets
Cut two large pieces of parchment paper, about 12x16 inches. On one half of each parchment sheet, layer the sliced potato, fennel, and shallot. Place a steelhead trout fillet on top of the vegetables.
Add Flavor
Sprinkle the chopped dill over the trout, drizzle with lemon juice, and place 1.5 tablespoons of butter on top of each fillet. Season with salt and pepper to taste.
Seal the Packets
Fold the parchment paper over the fish and vegetables, then crimp the edges to seal the packets tightly.
Bake
Place the packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the trout is cooked through and flakes easily with a fork.
Serve
Carefully open the packets (watch for steam), and serve immediately with lemon wedges on the side.