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Trout Baked in Parchment with Fennel and Orange
75% authentic · French-inspired
A flavorful and aromatic preparation where trout is baked in parchment paper (en papillote) with thinly sliced fennel and orange, steaming the fish in its own juices with fragrant aromatics.
Ingredients
- Whole trout4 (about 1 lb each)
- Fennel bulb1, thinly sliced
- Orange1, thinly sliced
- White wine1/4 cup
- Fresh thyme sprigs4
- Butter2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
Cut four large pieces of parchment paper.
- 3
Clean and pat dry the trout.
- 4
Season the cavity of each trout with salt and pepper.
- 5
Place one trout on each piece of parchment paper.
- 6
Top each trout with sliced fennel, orange slices, a sprig of thyme, and a small piece of butter.
- 7
Pour about 1 tbsp of white wine into each packet.
- 8
Fold the parchment paper to create sealed packets.
- 9
Place the packets on a baking sheet.
- 10
Bake for 20-25 minutes, or until the fish is cooked through.
- 11
Carefully open the packets (steam will escape) and serve immediately.
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