Ocean trout en papillote

Ocean trout en papillote

(7) Rate it

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Don’t be afraid to try this technique for cooking fish fillets. The fish steams inside the bag keeping the moisture and locking in the flavours.

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Low kilojoule, Nutrition information


  • 1 leek, pale section only, cut into matchsticks, washed, dried
  • 1 carrot, peeled, cut into matchsticks
  • 1 tablespoon finely chopped fresh tarragon
  • Salt & freshly ground black pepper
  • 4 (about 180g each, 2cm thick) ocean trout fillets, skin removed
  • 2 tablespoons fresh lemon juice
  • 20g reduced-fat dairy spread
  • Mixed salad leaves, to serve


  • Step 1
    Preheat oven to 200°C. Combine the leek, carrot and tarragon in a large bowl. Season with salt and pepper. Cut four 40cm-diameter discs from non-stick baking paper.
  • Step 2
    Place 1 trout fillet on 1 half of each paper disc. Top trout with leek mixture and drizzle with lemon juice. Divide the dairy spread evenly among fillings.
  • Step 3
    Fold discs in half to enclose the fillings. Fold edges over to seal the parcels. Place parcels on 2 baking trays.
  • Step 4
    Bake in preheated oven, swapping trays halfway through cooking, for 12 minutes or until parcels puff (the paper will fill with steam during cooking) and trout is just cooked through. Place parcels on serving plates. Open parcels and serve immediately with salad leaves.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar


  • 1262 kj


  • 16g

    Fat Total

  • 5g

    Saturated Fat

  • 1g


  • 36g


  • 106mg


  • 153.6mg


  • 2g

    Carbs (sugar)

  • 2g

    Carbs (total)

All nutrition values are per serve


Variations: Salmon & dill: Replace trout with4 x 180g salmon fillets, skin removed. Replace tarragon with 2 tsp finely chopped fresh dill. Serve with watercress. Tuna & basil: Replace trout with 4 x 180g tuna steaks. Replace tarragon with 1 tbs finely shredded fresh green basil. Serve with rocket leaves.

  • Author: Sarah Hobbs
  • Image credit: John Paul Urizar
  • Publication: Australian Good Taste

Source: taste.com.au


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