Trondheim Trout En Papillote
Trondheim Trout en Papillote is a classic Norwegian dish that features tender trout fillets baked in parchment paper with a medley of fresh herbs and vegetables. This cooking method allows the flavors to meld together while keeping the fish moist and flavorful.
Ingredients
- 4 trout fillets
- 1 lemon, thinly sliced
- 1 small red onion, thinly sliced
- 4 sprigs of fresh dill
- 4 sprigs of fresh thyme
- Salt and pepper to taste
- 4 tablespoons of white wine
Instructions
- Preheat the oven to 375°F (190°C).
- Cut four large squares of parchment paper.
- Place a trout fillet in the center of each parchment square.
- Season the trout with salt and pepper.
- Top each fillet with lemon slices, red onion, dill, and thyme.
- Drizzle each fillet with 1 tablespoon of white wine.
- Fold the parchment paper over the trout and crimp the edges to seal the packets.
- Place the packets on a baking sheet and bake for 15 minutes.
- Carefully open the packets and transfer the trout to plates.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Fat
- 12g
- Carbohydrates
- 5g
Supplies
Parchment paper Baking sheet
Tools
Knife Cutting board
Serving suggestions
Serve the Trondheim Trout en Papillote with a side of roasted vegetables and a fresh green salad for a complete and satisfying meal.
Tips & tricks
For a burst of flavor, try adding a splash of fresh lemon juice over the trout just before serving.
Cost
$20