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Fish, Busy evenings

Trout en papillote with steamed potatoes

Trout en papillote with steamed potatoes is a whole fish baked in parchment paper with lemon, butter and herbs, served alongside baby potatoes. It serves 4, takes 40 minutes, and is rated easy, at a cost of €3.50 per person. The key is sealing the parchment tightly to trap the steam, with butter placed both under and on top of the fish.

Tonight, a whole trout baked in parchment with lemon, butter and herbs, plus steamed potatoes, nice and simple.

Trout en papillote with steamed potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€3.50
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Trout baked en papillote stays moist all the way through, because the trapped steam keeps it from drying out. Sliced lemon and fresh herbs season the flesh without overpowering it, while the butter melts slowly and coats the fish. This is a whole fish, bones in, that flakes off the center bone easily once cooked.

It's the kind of dinner you can make on a weeknight without much thought, since the parchment packets cook on their own in the oven while you steam the potatoes. Opening the packets at the table is also a bit of a moment, kids like uncovering the fish from under the paper. A simple dinner with almost no cleanup.

The ingredients

4 people

Fish counter

  • Trout 4

Fruits and vegetables

  • Lemon 2
  • Parsley 1 bunch
  • Dill 1 bunch
  • Baby potatoes 800 g

Dairy

  • Butter 50 g

Pantry

  • Flaky sea saltoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The step by step recipe

  1. Prepare four large sheets of parchment paper and lay one trout on each.

    Ask your fishmonger to gut and scale the trout.

  2. Season the inside of the trout with salt, then tuck in lemon slices, herbs and a knob of butter.

    Keep the lemon in slices rather than juice, it flavors the fish better.

  3. Fold each packet closed by crimping the edges well, then place them on a baking sheet.

    A tightly sealed packet traps all the steam.

  4. Bake at 190°C. 20 min

    The flesh should flake easily off the center bone.

  5. Meanwhile, steam the potatoes, then open the packets at the table. 20 min

    A steamer basket keeps the potato flavor, without extra water.

Our tips to get it right

  • Pick trout of similar size so they all finish cooking at the same time in the oven.
  • Pat the inside of the fish dry with a paper towel before seasoning, the flavor sticks better to drier flesh.
  • Check doneness by peeking into one packet at the 18 minute mark, the fish keeps cooking a bit after it leaves the oven.

The variations

  • Swap the trout for salmon or sea bass, the papillote method and timing stay the same.
  • Slide thin slices of fennel or zucchini under the fish for a complete one packet meal.
  • For kids, remove the head before cooking and serve the flesh already lifted off the bone at the table.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of dry white wine
  • Crusty bread to mop up the butter

Storage

Cooked fish keeps for 1 day in the fridge in a sealed container, it loses its moistness quickly after that. It doesn't freeze well once cooked. Reheat it gently, covered, so it doesn't dry out.

Questions about this dish

Can you cook trout en papillote without an oven, in a pan instead?

No, the papillote method relies on oven heat to build steam evenly around the fish. Pan cooking gives a different result, without that moist texture.

Do you need to scale the trout yourself?

Not necessarily, ask your fishmonger to gut and scale the trout when you buy it. It saves time and avoids missed bones.

Can the packets be prepared ahead of time?

Yes, you can seal them a few hours ahead and keep them in the fridge. Let them sit out briefly before baking so they don't go into the oven ice cold.

What herbs can replace dill if you don't have any?

Chervil or tarragon both pair well with fish and lemon. Parsley alone also works if you prefer a milder flavor.

How long does it take to make a whole trout en papillote with steamed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a whole trout en papillote with steamed potatoes?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a whole trout en papillote with steamed potatoes cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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