Whole Trout en Papillote


  • 2 whole trout, dressed
  • Salt and pepper
  • ½ cup sliced sweet yellow onion
  • 2 handfuls fresh herbs (thyme, parsley and rosemary)
  • 3 tablespoons lemon-shallot butter, recipe follows
  • 1 lemon, sliced
  • 2 tablespoons dry white wine
  • + 6 more ingredients
    • 1 tablespoon extra-virgin olive oil
    • Parchment paper
    • 1 stick unsalted butter, softened
    • 1 lemon, zest finely minced
    • 1 small shallot, finely minced
    • Salt and pepper

1. Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to completely cover the fish when folded. Wash and dry the trout. Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone. Season the trout generously, inside and out with sal...

View full recipe at SpringPad


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