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Trout en papillote with fennel and tomato

Trout (or salmon) en papillote (cooked in a paper bag) with fennel and baby tomatoes is a restaurant-quality dish that is so easy to make at home.

Prep Time
5 mins
Cook Time
5 mins
Servings: 4
Cuisine: French

Ingredients

  • 4 trout or salmon fillets pin-boned but the skin on
  • 320 grams Baby tomatoes sliced in half
  • 3 baby fennel bulbs – or half a large one finely sliced
  • 150 ml dry white wine or good quality fish stock
  • a few sprigs of dill or fennel fonds
  • 700- 750 grams baby potatoes
  • 7 grams parsley small handful finely chopped
  • 125 ml / half a cup crème fraiche
  • salt & pepper
  • olive oil
  • baking paper

Instructions

    Cup of Yum
  1. Preheat the oven to 180C / 350F and put the potatoes in a pot covered with salty water and bring this to a boil.
  2. Place the fennel and tomatoes in the paper with a drizzle of oil and season. Fold this up and cook for 5 minutes then remove from the oven.
  3. Place the trout on top of the veg, drizzle a little olive oil over, add the wine and then scatter over the dill. Seal and place back in the oven on a roasting tray and cook for a further 18 minutes.
  4. Drain the new potatoes and lightly mash them with a fork. Add the crème Fraiche, parsley and salt and pepper. Serve this with the fish and vegetables when they come out of the oven.
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Notes

  • Store any leftover fish (in sauce) and potatoes separately in the fridge for up to 4 days..
  • Reheat in the microwave.