There just isn’t an easier way to prepare a fish. All you need to do is season the cavity of the fish very well well and add lemon slices, some garlic cloves and fresh herbs, like dill or parsley. Drizzle with some good quality olive oil and seal either in baking paper or aluminium foil. Make sure it’s sealed well so it can properly steam.
Bake for 10 – 15 minutes at 200°C. No need to filet the fish in advance, the meat will fall off the bone. Oh, and don’t throw away the cooking juices, so much flavour! Drizzle it over the fish when serving.
Serve with herby potatoes and a simple salad or Ottolenghi’s Burrata and Orange Salad.
Easy Oven Baked Trout en Papillote
- Olive oil
- 2 small whole rainbow trout, insides removed / cleaned out by the fish monger
- 1 lemon, sliced
- A bunch fresh dill sprigs or parsley
- 2 garlic gloves, sliced
- Salt and freshly ground black pepper
Preheat the oven to 200°C.
Tear two sheets of aluminum foil per fish, make sure that they are large enough to be able to seal and leave some space for the steam as well.
Lightly oil both sides of the fish and place on a sheet of aluminium foil.
Season both sides, inside and out, with salt and pepper.
Fill the cavity of the fish will some dill, 3-4 slices of lemon and garlic gloves.
Place an 2nd piece of aluminium foil on top and seal the edges together to make a packet, making sure it's air tight there is still room for the steam to move around.
Repeat with the second fish.
Place packets of fish onto a baking tray in the oven and bake for 13 - 15 minutes, checking one packet after 10 minutes.
With a fork check if the fish is done, it should come of the bone easily.
Place each packet on a plate. Carefully open the foil packets making sure the steam doesn't burn you.
Slide the fish away from the packet and onto the plate and pour the juices over it.
Serve with more fresh herbs and lemon slices.