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Baking, Fish

Jim’s Baked Trout Fillet (en Papillote)

A couple of weeks ago I did a quick experiment. I had managed to get hold of 6 small trout fillets and I wanted to check out the ‘en papillote’ style of cooking which basically means to oven bake wrapped up in a paper parcel. I tried a number of different ingredients and this was my favourite combination so I hope you like it too. It’s good as a light lunch or even a starter course.


Not a lot of prep…


  • 2 trout fillets
  • Baby spinach leaves
  • Wholegrain mustard
  • 1 celery stalk, finely diced
  • Olive oil
  • Salt & Pepper
  • Cooking parchment

Method of Preparation:

  1. Lay out 2 squares of cooking parchment on your work surface about 30cm x 30cm (doesn’t need to be exact) and pre heat the oven to 180°C
  2. Place one of your trout fillets in the centre of each piece of parchment, give it a glug of olive oil over the top and lightly season with salt and pepper
  3. Give each fillet a thin covering of the mustard
  4. Split the diced celery between the two fillets and just sprinkle over the top
  5. Wash your spinach leaves and cover the fillets
  6. Wrap each parcel up by simply folding the paper around the fillets and then place in the over for 22 minutes.
  7. Serve

    Time to Wrap

You will see from these pictures that I did it in a slightly different way when I was taking the pictures but when I did it again I used the method outlined above and it was the best I’d done. Of course 22 mins is perfect for my oven, yours may be a minute or 2 either side but it won’t be disastrous if you stick to the recipe.


I’d always worried about terms like ‘en papillote’ but I don’t know why…


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