Entrée: France – Truite en Papillote (Trout Cooked in Parchment with Lemon, Herbs and Vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

4 trout fillets, about 1 lb total (454 g total)
Salt and freshly ground black pepper to taste
1 lemon, thinly sliced
1 small zucchini, julienned
1 small carrot, julienned
4 sprigs fresh thyme or dill
2 tbsp (30 ml) extra-virgin olive oil
4 large sheets parchment paper

Instructions

1. Preheat oven to 400°F (200°C). Season each trout fillet with salt and pepper.
2. Place a trout fillet on each parchment sheet; top with a few slices of lemon, a portion of zucchini and carrot, a herb sprig, and a drizzle of olive oil.
3. Fold parchment over fish and crimp edges tightly to form sealed packets.
4. Place packets on a baking sheet and bake 12–15 minutes until fish is opaque and vegetables are tender.
5. Open packets carefully to release steam, transfer to plates, and serve directly in the parchment.