Whole Trout en Papillote Recipe

Name: Whole Trout en Papillote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole trout, dressed; Salt and pepper; 1/2 cup sliced sweet yellow onion; 2 handfuls fresh herbs (thyme, parsley and rosemary); 3 tablespoons lemon-shallot butter, recipe follows; 1 lemon, sliced; 2 tablespoons dry white wine; 1 tablespoon extra-virgin olive oil; Parchment paper; 1 stick unsalted butter, softened; 1 lemon, zest finely minced; 1 small shallot, finely minced; Salt and pepper

Servings: persons

2 whole trout, dressed
Salt and pepper
1/2 cup sliced sweet yellow onion
2 handfuls fresh herbs (thyme, parsley and rosemary)
3 tablespoons lemon-shallot butter, recipe follows
1 lemon, sliced
2 tablespoons dry white wine
1 tablespoon extra-virgin olive oil
Parchment paper
1 stick unsalted butter, softened
1 lemon, zest finely minced
1 small shallot, finely minced
Salt and pepper

1
Preheat oven to 400 degrees.
2
Cut 2 sheets of parchment paper large enough to completely cover the fish when folded.
3
Wash and dry the trout.
4
Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone.
5
Season the trout generously, inside and out with salt and pepper.
6
Spread 1/4 cup of the onions on each sheet of parchment.
7
Place fish on top, scored side up.
8
Stuff the inside of the fish with herbs.
9
(It?s ok if they stick out a bit).
10
Top each fish with 1 1/2 tablespoons of the shallot butter.
11
Cover with the lemon slices.
12
Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish.
13
Fold the parchment over the fish.
14
Starting at 1 end, fold the paper on itself, making sure to completely seal it.
15
At the end, fold it underneath itself.
16
Repeat.
17
Place fish on large baking sheet and cook for about 12 to 15 minutes.
18
To serve, place trout en Papillote on a platter.
19
Cut the parchment at the table to ensure that all the aromas stay inside the package.
20
In a food processor, combine all ingredients until mixed.
21
Place whipped butter mixture onto a sheet of plastic wrap and roll into a log.
22
Freeze until ready to use.
23
Butter will keep in the freezer for at least a month.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole trout, dressed, Salt and pepper, 1/2 cup sliced sweet yellow onion, 2 handfuls fresh herbs (thyme, parsley and rosemary), and more.

Yes, Whole Trout en Papillote falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole Trout en Papillote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions