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Slow-Cooked Trout in Parchment

This method involves gently baking whole trout wrapped in parchment paper, allowing the fish to steam and develop a smoky, tender texture. Key ingredients include fresh trout, lemon, herbs, and garlic, which infuse the fish with bright, aromatic flavors. The final dish boasts flaky, moist flesh with crispy edges and a fragrant, smoky aroma, resembling a rustic yet refined presentation.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: French, Rustic
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 whole fresh trout gut and scale if whole
  • 1 lemon lemon thin slices
  • 2 tablespoons olive oil extra virgin preferred
  • 2 cloves garlic sliced thin
  • 2 sprigs dill or parsley fresh
  • to taste salt & pepper
  • optional splash white wine for added depth
  • a few capers capers optional

Equipment

  • Baking sheet or oven-safe dish
  • Parchment paper
  • Sharp knife or fish scaler
  • Spatula
  • Tongs

Method
 

  1. Preheat your oven to 180°C (350°F). Lay a large piece of parchment paper on your baking sheet, ready to hold the fish.
  2. Prepare the trout: if using whole fish, gut and scale it, then pat it dry thoroughly with paper towels. Season generously with salt and pepper inside and out for a flavorful baseline.
  3. Place the prepared trout in the center of the parchment sheet, laying it on its side if whole. Drizzle the olive oil over the fish, ensuring it’s coated evenly to help crisp the parchment edges and keep the fish moist.
  4. Lay thin lemon slices over and inside the fish, along with sprigs of dill or parsley and slices of garlic. These aromatics will infuse the fish with bright, herbal, and pungent notes as it bakes.
  5. If desired, splash a little white wine or scatter capers over the top for extra flavor complexity. This adds a subtle tang and briny punch that complements the smoky, tender fish.
  6. Fold the parchment paper over the fish, crimping and folding the edges tightly to seal the pouch completely. This traps steam and ensures gentle, even cooking.
  7. Place the baking sheet in the oven and bake for 20-25 minutes. The parchment will puff slightly and crackle as it cooks, and the fish will turn opaque and flaky when done.
  8. Remove the pouch from the oven and let it rest for 2 minutes. Carefully open the parchment, releasing fragrant steam and revealing the tender, smoky fish inside.
  9. Use a spatula to lift the fish from the parchment and transfer it to a serving plate. Spoon some of the flavorful juices over the top for extra moisture and taste.
  10. Garnish with fresh herbs if desired, and serve immediately, enjoying the flaky, moist texture with crispy edges and a smoky aroma that evokes campfire nights.

Notes

Ensure the parchment is sealed tightly to trap steam and develop crispy edges. Rest the fish briefly after baking to allow juices to settle for maximum flavor. Feel free to adjust herbs and aromatics to your taste for a personalized touch.