Trout En Papillote ( in parchment)

I love trout and this is such a quick and easy dinner to prepare, I thought you would like it and trust you make it quite often.

Preheat your oven to 425 degrees and make sure the rack is in the center. Tear off 4 large pieces of parchment. It should be large enough to double wrap the bundles.

  • 3 tbsp.butter, room temperature
  • 2 tbsp. of minced dill and parsley (both of these herbs or one only)   your choice.
  • zest of 2 limes
  • 1 tsp. fresh lime juice
  • pinch of salt
  • 4 skinless trout fillets
  • 12 spears of asparagus, washed and cleaned
  • 2 tbsp. drained capers
  • 8 thin slices of lime
  • salt and pepper to taste

In a bowl combine the butter, minced herbs, zest and juice. Mix really well and set aside.

In the center of each parchment paper, set a trout fillet, place 3 slices of asparagus against the side of the fillet. Top the fillet with 1/4 of the capers, 2 slices of lime. Top each with a quarter of the butter mixture and season with salt and pepper.

Pull the sides of the paper up and matching the ends, fold over and over until it rests tightly on the fillet, Twist the remaining ends and tuck under the fillet. Make sure it is well sealed so you don’t lose any steam.

On a baking dish place the bundles and set on the center rack in the oven. Start cooking for 12 minutes. Then adjust according to the size and thickness of the fillet. Do not overcook. It should flake easily. To test this, gently unwrap one of the bundles. The internal temperature should be around 140 degrees.

Remove from the oven and let sit for about 5 minutes. Place on dinner plates and let your guests CAREFULLY open each bundle and take in the wonderful smells that will be released. Simply remove the paper and discard. Add a beautiful crisp salad, warm dinner roll and a glass of your favourite white wine.

Life doesn’t get much better than this.

 

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