Trout Papillote

For this recipe, I highly recommend you use Salmon Trout, though any small fish will do.

Ingredients

180g of side of fish
4x button mushrooms, chopped
1x leek, chopped
1/4 red pepper, chopped
1/4 yellow pepper, chopped
1/4 green pepper, chopped
20g peas
4x asparagus spears
juice of one lemon
1x clove of garlic, chopped
30g butter
30ml olive oil
30ml white wine
hand full of chopped mixed herbs
salt and pepper to taste

Method

1. Prepare all your chopped vegetables (raw) on a sheet of aluminium foil that is twice the size of your fish.
2. Pack it in layers on one half of the foil.
3. Season with salt and pepper.
4. Place fish, skin side down, on top of the vegetables.
5. Add olive oil, wine, butter and lemon juice over the fish.
6. Dress with two or three thin slices of lemon and then cover the fish with the rest of your aluminium foil (roll the sides inwards to seal, but still leaving enough space for all the ingredients to move around - about 2cm on each side of the fish).
7. Cook in preheated oven at 180c for 15 min and serve immediately out of the oven.

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