Trout en Papiotte recipe

This delicious trout recipe really makes the most out of a fantastic fish. You can also change the ingredients according to what you have in the cupboard – for example, you could either use fresh lemon or bottled lemon juice, dried or fresh herbs, and whatever herbs you have to hand. Basil, parsley and thyme would all work very well.


  • 4 trout fillets, scaled and deboned
  • 4 tbsp. lemon juice
  • 4 tsp. garlic granules
  • 2 tsp. paprika
  • Few sprigs of thyme
  • Small handful of basil leaves
  • Salt and pepper


  1. Cut out four large squares of tin foil or greaseproof paper.

  2. Preheat the oven to 180C.

  3. Wash the trout and place one fillet onto one square of foil. Drizzle with lemon and season each fillet with the 1 tsp. garlic granules, ½ tsp. paprika, a sprig of thyme, 5-7 basil leaves and a generous helping of salt and pepper.

  4. Wrap the trout up, making sure to leave a space between the trout and the seal – make a parcel that looks a bit like a Cornish pasty.

  5. Place the parcels onto a baking tray and cook for 25-30 minutes or until the fish is flaking and tender when pushed with a fork.

Serve this fish with crushed potatoes or boiled new potatoes for a healthy and filling dinner. This recipe yields four portions.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment: