TROUT ON PAPILLOTE WITH WHITE WINE, DILL AND LEMON

Serves 1

Ingredients

  • 1 fillet rainbow trout, skin on 50 g fresh spinach leaves, washed ½ lemon, sliced small bunch fresh dill 2 tbsp. white wine salt and freshly ground black pepper

Method

·         Preheat the oven to 180C/Gas 4.

·         Using a sharp knife, score the skin of the tout diagonally at 2cm intervals.

·         Cut a sheet of foil about 30cm square and lay a square of baking parchment of the same size on top. 

·         Place the pile of spinach in the centre of the baking parchment, followed by the trout fillet, the lemon slices, dill and white wine. 

·         Season with salt and freshly ground black pepper.

·         Bring the sides of the foil together over the fish and secure.  Scrunch the two open ends together to make a ‘tent’ for the fish. 

·         Place on a baking tray and cook for 8-10 minutes, or until cooked through.

To serve, place the foil parcel onto a serving plate and open it