Summer is a great time for eating lighter, which is why I tend to eat fish a few times a week when the weather gets warmer. Trout isn’t something most people think about when they think of Norway, but it is just as great as salmon without the salmon price tag. The main problem I hear from most people when they write and ask me how to prepare various types of fish is that they do not like the lingering smell fish gives their home. Besides cooking fish outdoors over an open flame or a grill, my best “no-indoor-smell” way to cook fish is in a “bag” made from parchment paper or en papillote as the French call it.
Cooking your fish “en papillote” keeps the smell down to an absolute minimum and allows the fish to cook in its own juices. Add a little but of butter and olive oil to the fish packet and not only will the fish stay moist, you’ll get the most amazing fish “gravy” ever (especially since you haven’t had to do anything extra to make it).
This dish serves 4 and is ready from start to finish in 30 minutes.
- 4 trout filets
- salt to taste
- ½ red onion, sliced thin
- ½ lemon, sliced thin
- 4 teaspoons salt-free Cajun seasoning mix (or your favorite)
- extra-virgin olive oil
- Preheat oven to 190C/375F.
- Put each fish fillet in a large square of parchment paper and season with salt to taste.
- Arrange the red onion and lemon on top, dividing evenly between each fish filet.
- Top the red onion and lemon with the Cajun seasoning mix, or simply black pepper and a few sprigs of thyme. Top with a pat of butter and a little bit of olive oil.
- Fold & crimp the parchment paper around the edges tightly in small folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape.
- Arrange the packets on a baking sheet.
- Bake for 12-15 minutes, or until the fish is cooked thoroughly and flakes when pricked by a fork.
- To serve, cut open the packets and remove the fish to the plate using a spatula. Dress the fish with the liquid in the bottom of the bag.
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