I had a hankering for papillote. The first time I made anything en papillote was when I did my cookery course at Leiths all those years ago! And every so often I get a craving for fish cooked this way. The fish always comes out delicious and moist and if you put veggies in the parcel they come out lovely and soft and tasty as well. I didn't think I really liked trout, but this changed my mind. A very tasty dish. I served it with plained boiled rice.
Asian Trout En Papillote
(4 WW ProPoints Per Serving)
4 trout fillets, pinboned
1 bunch spring onions, finely sliced
1 cm piece of fresh root ginger, peeled and finely chopped
4 cloves garlic, crushed
1 fresh green chilli, deseeded and finely chopped
55g coriander, chopped
1 courgette, sliced lengthways
1 carrot, sliced lengthways
1 small cabbage, sliced
2 tbsp nam pla (fish sauce)
2 tbsp rice wine
1 tbsp soy sauce
Preheat the oven to 200C. Fold a large sheet of greasproof paper in half and cut out 4 semi circles, large enough to hold the fish and veg. Open to form circles.
Mix all the ingredients, except for the fish, nam pla, soy sauce and rice wine. Lay the courgette, carrot and cabbage as a bed for the fish on half of the greaseproof paper. Lay the trout fillets on top of the veg and cover with the spring onion mixture.
Fold the free half of the paper over to make a parcel rather like an apple turnover. Fold the edges of the 2 layers of paper over twice together, twisting and pressing hard to seal, leaving a little bit undone, add the nam pla, rice wine and soy sauce and finish sealing the parcel.
Put the papillotes on a baking sheet, taking care that they do not touch each other. Bake in a preheated oven for 15 mins. Serve immediately with noodles or rice.