Trout baked in foil

Trout baked in foil

Trota al cartoccio

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 rainbow trout, about 250g each
32 thin slices lemon
salt
pepper
small bunch chervil, divided into 4
bunch parsley, divided into 4
100g unsalted butter

Method

  1. Preheat the oven to 200ºC. Have ready 4 pieces of foil large enough to wrap the fish fairly loosely.
  2. Clean the trout and remove the scales and all the innards (or get your fishmonger to do this). Wash the trout, and dry them. Cut off the fins. Make 4 incisions in one side of each fish with a knife.
  3. Arrange the 4 pieces of foil on your work surface, and on each, place 4 slices of lemon. In the cavity of each fish, put some salt and pepper, a quarter of the herbs and 15g butter, cut into small pieces. Close the trout and place each one on top of the lemon slices on the foil, cut-side up. Divide the remaining butter, in pieces, between the fish, rubbing into the cuts. Season each fish with salt and pepper, then add another 4 lemon slices to the top of each. Close the foil around each fish to produce a bag.
  4. Bake in the oven for 20 minutes. The fish are delicious served with a simple boiled potato salad.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again