En papillote simple means cooking in parchment. This simple super-healthy dish both looks, and tastes great
Prep:15 mins
Serves 4
2 large carrots, cut into batons3 celery sticks, cut into batons1 tbsp olive oil½ tsp sugar6 tbsp white wine vinegar4 x 175g trout filletsbasil leavesjuice 1 lemon
STEP 1Heat oven to 190C/fan 170C/gas 5. Put the carrots and celery in a pan with the oil, sugar, wine, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender. Cool.STEP 2Cut four large sheets of baking parchment, about 35cm square. Divide the vegetables between them and top each with a trout fillet. Scatter a few basil leaves and a little lemon juice over each, then season the fish with a little salt and pepper. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.STEP 3Put the parcels on two baking sheets and bake for 15-20 mins (depending on the thickness of the fish). Serve in their paper with some steamed new potatoes.
