Lake trout fillet cooked in parchment paper

Lake trout fillet cooked in parchment paper

Total: 1 hr 5 Min. | Active: 40 Min.
gluten-free, Low Carb
Nutritional value / people: 355 kcal
, Fat: 19 g
, Carbohydrate: 6 g
, Protein: 33 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Mushrooms & vegetables

1tbsp olive oil
1 shallot, finely chopped
250g mixed mushrooms (e.g. button, chanterelle), halved or quartered, depending on size
15 cherry tomatoes, quartered
1 red pepper, sliced
1dl white wine
1bunch flat-leaf parsley, finely chopped
1sprig rosemary, needles removed
10 black olives
salt and pepper to taste


4 trout fillets (organic) or lake trout fillets (with skin)
3sprigs thyme, finely chopped
1pinch curry powder
salt and pepper to taste
4leaves baking paper
10g butter
1 egg white, beaten
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How it's done

Mushrooms & vegetables

Heat the oil in a wide-bottomed pan and sauté the shallots. Add the mushrooms, cherry tomatoes and pepper, cook for a further 3 mins. over a high heat. Pour in the white wine, add ¾ of the parsley along with the rosemary and olives, season, simmer over a medium heat for approx. 5 mins. Transfer to a bowl, set aside.


Remove any bones from the fish fillets with tweezers. Mix the thyme, curry, salt and pepper, and use to season the fish. Fold the sheets of baking paper lengthwise and open them again. On one half of each sheet, brush a little butter in the centre. Sprinkle with the remaining chopped parsley, spoon the tomato & mushroom sauce over the top, place the trout fillets on top with the skin side up. Brush the edges of the baking paper (approx. 1 cm wide) with egg white, fold the other half of the sheet over the filling, press down gently. Lightly brush the three outer edges with egg white once again, fold inwards and press together, repeat this step to ensure the parcels are well sealed. This means that the steam cannot escape and the fish will take on the aroma of the other ingredients.

Bake for 20-25 mins. in the centre of an oven preheated to 180°C. Cut open the parcels and serve the contents – fish, vegetables and cooking juices – on plates.

Good to know
Serve with: Boiled potatoes.

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