Trout baked in foil

Trout baked in foil

Trota in cartoccio

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

This cooking method, designed to keep in all the juices and aromas, has been in use since Roman times. Then, they would cook foods enclosed in terracotta, while now we wrap in foil and oven-bake to achieve the same result. So long as the little packages are well sealed, you could also try cooking this on a charcoal grill.

Ingredients

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

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 15 g 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 preheated oven for just 20 minutes. The fish are delicious served with a simple boiled potato salad.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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