French Trout in Papillote
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Average: 3.3 (7 votes)

French Trout in Papillote

By Géraldine Leverd, Food Blogger

Here's a delicious recipe for French Trout in Papillote that highlights the fresh and subtle flavors of this fish. Wrapped in parchment paper, the trout is cooked to perfection, preserving its tenderness and aromas thanks to the steam that forms inside the parchment. 

Preparation time

30 min

Ingredients For



Preheat your oven to 180°C (350°F). 


Start by cutting two pieces of parchment paper large enough to wrap each trout. 


Drizzle some olive oil on the bottom of each parchment paper. Place one trout in each packet. 


Season the inside and outside of the trouts with salt and pepper. 


Slice the shallots and mince the garlic. Cut the cherry tomatoes in half and slice the lemon into rounds. 


Drizzle each trout with one tablespoon of olive oil and one tablespoon of dry white wine. 


Carefully seal each parchment packet by folding and crimping the edges to create a steam-tight environment. 


Place the packets on a baking sheet and bake for 25-30 minutes, or until the trouts are cooked and tender. 


Once the trouts are cooked, remove them from the oven and carefully open the parchment packets. 


Serve the French Trout in Parchment Paper with the vegetables and cooking juices. You can accompany this dish with a green salad or sautéed potatoes. 

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