This Oven-Baked Trout en Papillote is a delicious and healthy dish, perfect for a quick weeknight meal or a special dinner. The trout (пъстърва in Bulgarian) is baked in parchment paper, sealing in the natural juices and flavors with herbs, lemon, and garlic. This method keeps the fish moist while infusing it with aromatic flavors, making it a favorite in Bulgarian kitchens.
Preparation Time
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Ingredients (for four people)
- 4 whole trout (пъстърва), cleaned and gutted
- 2 lemons, thinly sliced
- 4 sprigs of fresh rosemary or thyme
- 4 garlic cloves, thinly sliced
- 2 tablespoons olive oil (30 ml)
- Salt and pepper to taste
- Parchment paper
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Step 2: Prepare the Trout
Pat the trout dry and season the inside and outside with salt and pepper. Stuff each trout with lemon slices, garlic, and a sprig of rosemary or thyme.
Step 3: Assemble the Papillote
Cut large squares of parchment paper, enough to fold around each fish. Place each trout in the center of the parchment, drizzle with olive oil, and fold the paper around the fish, sealing the edges tightly to create a packet.
Step 4: Bake
Place the fish packets on a baking sheet and bake in the oven for 15-20 minutes, or until the fish is cooked and flakes easily with a fork.
Step 5: Serve
Carefully open the packets to release the steam. Serve the trout directly in the paper, garnished with extra lemon and fresh herbs.
Tips and Tricks
- Extra Flavor: Add a splash of white wine or a small knob of butter inside the fish for added richness.
- Tender Fish: Cooking en papillote ensures the fish remains tender and moist without drying out.
Serving Suggestions
- Serve the trout with steamed vegetables or roasted potatoes for a healthy meal.
- A side of fresh salad with a lemon vinaigrette complements the dish perfectly.
- Crusty bread works well for mopping up the flavorful juices from the fish.
Wine Pairing
- This light and aromatic Oven-Baked Trout en Papillote pairs beautifully with a crisp Sauvignon Blanc or a refreshing Chardonnay.
- For a Bulgarian wine pairing, try a local Misket or Tamianka, whose fruity notes complement the delicate flavors of the trout.
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 34g
- Fat: 18g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 2g
- Sodium: 260 mg
Storage Suggestions
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in the oven at 300°F (150°C) or enjoy cold over a salad.
About the Dish
This Oven-Baked Trout en Papillote is a tender and aromatic dish that uses a traditional French cooking technique but is adapted to Bulgarian ingredients. Baking the fish in parchment allows it to steam in its juices, enhancing its natural flavors and herbs.
Cultural Context
In Bulgaria, trout (пъстърва) is a beloved freshwater fish often caught in the country’s lakes and rivers. This parchment-based preparation reflects a modern twist on traditional Bulgarian grilled or oven-baked fish dishes, incorporating simple ingredients like garlic and herbs stapled in local cuisine.
