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Baked Trout in Parchment

This method involves wrapping fresh trout in parchment paper with lemon, herbs, and butter, then baking it to create a tender, flaky fish with aromatic steam. The parchment seals in moisture and flavor, resulting in a beautifully cooked dish with bright citrus notes and a delicate texture. It's a simple, meditative process that transforms a humble fish into an elegant meal with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 fillets fresh trout preferably with skin on
  • 1 lemon lemon thinly sliced
  • 2 tablespoons butter or olive oil
  • 2 sprigs dill or parsley fresh
  • 1 clove garlic crushed or minced
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Parchment paper
  • Sharp knife
  • Tongs or oven mitts

Method
 

  1. Preheat your oven to 200°C (390°F). Place a large sheet of parchment paper on a baking tray, ready to fold over the fish.
  2. Rinse the trout fillets under cold water and pat them dry with paper towels. Lightly season both sides with salt and pepper.
  3. Lay the fillets in the center of the parchment, skin-side down. Place lemon slices on top of each fillet, along with a sprig of fresh herbs and a crushed garlic clove for added aroma.
  4. Dot the fish generously with small pieces of butter or drizzle with olive oil, ensuring some melts over the top and inside the cavity if present.
  5. Fold the parchment over the fish, then crimp and fold the edges tightly to create a sealed pouch. This traps steam and flavors inside.
  6. Slide the tray into the oven and bake for 15-20 minutes. The parchment will puff slightly, and the fish will turn opaque and flaky when done.
  7. Carefully remove the tray from the oven using tongs or oven mitts. Let the fish rest for a minute or two; then, gently open the parchment, allowing the fragrant steam to escape.
  8. Transfer the fish to plates, spoon some of the cooking juices over the top, and garnish with extra herbs or lemon if desired. Serve immediately for a tender, aromatic, and beautifully flaky fish.

Notes

Use fresh, firm trout with bright eyes for the best flavor. Adjust baking time based on the thickness of your fillets. For a smoky touch, sprinkle a little smoked paprika inside the parchment before sealing.