Fish cooked in foil or parchment paper is a great way to retain all its flavor and moisture. Trout fillets are perfect for this method of cooking. I like that you can add just anything, herbs, spices, olives and so on.

INGREDIENTS:

1 trout cleaned and filleted

1/4 cherry tomatoes cut in halves

1/4 Lb. Asparagus trimmed and peeled 

1 clove of garlic thinly sliced

2 thyme sprigs

2 tablespoon of white wine

4 slices of lemon 

1 tablespoon capers

2 bay leaf

2 tablespoon olive oil

Salt and freshly ground pepper to taste

Parsley leaves

STEPS:

Preheat the oven to 400 F.

Dividing fish fillets into 2 serving.

Cut a large piece of parchment paper to twice the size of the fish. Place the trout fillet in the center. 

Top with the cherry tomato, lemon, asparagus, thyme, bay leaf, garlic, capers, parsley and sprinkle with salt, pepper and pour the white wine and the olive oil.

Fold up the paper into tightly closed pocket. You can brush the edges using a whisked egg to seal the parcel.

Place the parcel on a roasting tray and cook for 20 minutes. 

Remove from the oven and serve the parcel, still closed.