Steelhead Trout and Veggies in Parchment Packages By Caitlin
This dish is one of my favourite ways to eat fish- a fresh fillet of trout or salmon covered with lemony vegetables and salty caper and olives. I always make sure to buy carrots and tomatoes at the market when I'm making this. It is such a simple dish, so the quality of your fish and the sweet deliciousness of your tomatoes and carrots before they are cooked is crucial. Plus, steaming en papillote is a great way to cook, everything stays moist and tender without the addition of any oil or cooking fat. This is one of the easiest ways to cook fish, it never seems to overcook and the packages are full of so many good flavours. I love steelhead trout, but have also made this with salmon, and imagine it would work with many different types of fish, just make sure the fillets are not too thick, or adjust the cooking time accordingly.
I have also done a great vegetation version with sweet potatoes, shitake, feta and cranberries. If you're a vegetarian, this post still has an idea for you, click here for another highly recommended en papillote recipe.
I have also done a great vegetation version with sweet potatoes, shitake, feta and cranberries. If you're a vegetarian, this post still has an idea for you, click here for another highly recommended en papillote recipe.