Rainbow trout en papillote

Rainbow trout en papillote recipe

En papillote is the easiest and probably healthiest way of cooking fish. I use this technique quite often because you can basically put any fish you like with any vegetable you have left in the fridge in a papillote. It’s very simple, you  seal in an aluminum foil precooked  veggies and fish (or fish fillets) and bake it for 10 to 15 minutes. There are endless recipes. If you’re going for a diet meal don’t use butter or oil, ingredients will steam on their own juice.

This rainbow trout en papillote recipe is made with a parsley butter and a mix of garlic, onions, spinach and Portobello mushrooms. Don’t be afraid to invent your own variations of trout en papillote recipes, with the vegetables you like more. Great cooking is about experimenting with food, mixing taste and enjoying flavorful dishes once you found the perfect recipe!

Rainbow trout en papillote recipe

Preparation time:10 mn – Cooking time:20 mn

Ingredients (for 4 servings)

4 rainbow trouts (cleaned and ready to cook)
8 Portobello mushrooms
8 cherry tomatoes
3.5 oz (100 g) of fresh spinach leaves
2 garlic cloves
4 shallots (or 1 onion)
4 tablespoons of butter (at room temperature)
4 parsley stems
1 tablespoon of olive oil
Salt and pepper


1/ Wash and dry thoroughly spinach, tomatoes and parsley. Take off spinach and parsley stems and discard. Chop parsley finely.

2/ Peel and chop shallots and garlic.

3/ Peel mushrooms (by taking off the white ‘skin’ they have on top and cutting the end of it) and slice them.

4/ Preheat oven to 350° F (180° C/Th 6).

5/ In a bowl, blend butter and parsley.

6/ Pour olive oil in a frying pan and heat it over medium heat. Stir garlic and shallots for 3 minutes before adding spinach and mushrooms.Add salt and keep stirring for 2 minutes so all the ingredients get a nice garlic taste.

7/ Place each trout on a piece of aluminum foil and stuff them with the parsley butter. Add salt on top of the trout en papillote.

8/ Fold aluminum paper sealing the end parts and place spinach, mushrooms, garlic, shallots and two cherry tomatoes cut by halves on top of each trout. Top with pepper.

9/ Finish sealing the pouches and bake in oven for 10 to 15 minutes.

Serve rainbow trouts in papillote with steamed potatoes or rice.

5 thoughts on “Rainbow trout en papillote

  1. 05/18/2009 at 9:49 AM

    Aaaaaah,…..what a lovely fish dish: this is pure lovelyness!!

  2. 05/18/2009 at 5:59 PM

    This is such an easy, fast, low fat way to cook fish. It’s one that we like to do frequently. Great recipe.

  3. 05/20/2009 at 7:32 PM

    Lovely steamed trout, well cooked in the juices contained within the aluminium envelope. well done :) xx Rico-Recipes

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