Ingredients

The following ingredients have 4 Servings
  • 2 large carrots , cut into batons
  • 3 celery sticks, cut into batons
  • 1 tbsp olive oil
  • ½ tsp sugar
  • 6 tbsp white wine vinegar
  • 4 x 175g trout fillets
  • basil leaves
  • juice 1 lemon

Instruction

  • Heat oven to 190C/fan 170C/gas 5. Put the carrots and celery in a pan with the oil, sugar, wine, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender. Cool.
  • Cut four large sheets of baking parchment, about 35cm square. Divide the vegetables between them and top each with a trout fillet. Scatter a few basil leaves and a little lemon juice over each, then season the fish with a little salt and pepper. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
  • Put the parcels on two baking sheets and bake for 15-20 mins (depending on the thickness of the fish). Serve in their paper with some steamed new potatoes.