Here's a wrap up of some of our favourite trout parcel recipes - perfect for those looking to whip up a quick, healthy, and delicious meal. These fillet parcels are not only packed with omega-3 fatty acids and essential vitamins, but they're also incredibly easy to prepare, making them an ideal option for a weeknight dinner or special occasion.
Simply wrap your ingredients in baking paper, pop them in the oven or barbecue, and let the magic happen. In no time, you'll have a nutritious and mouth-watering meal ready to serve. Happy cooking!
Charlie's Fresh Trout Fillet Parcels
Fast Fillet #1
Asparagus & Pea Trout Parcels
Ingredients
• 2 x 150g Fresh Trout Fillets
• 250g asparagus, chopped
• 1 tbsp capers
• 300g new potatoes, halved
• 75g fresh peas
• 1 small garlic clove, sliced
• 1 lemon, zested & juiced
• 2 tbsp butter
• 1 tbsp chopped dill
The recipe
1. Prepare the parcels:
Heat the oven to 200C/fan (180C/gas 6). Cut two squares of baking paper. Divide the asparagus & peas between the squares of baking paper, adding some capers. Place the trout fillets on top and season generously.
Place the garlic, lemon zest & juice, butter, dill & capers on top of the fillets, then gather up & fold the parcels. Twist the sides of the parcels to seal completely.
2. Cooking:
Place the trout parcels on a baking tray and cook for 15-20 minutes (17 minutes works beautifully for us). Alternatively, you can wrap them in foil & cook them on the barbecue for 10-12 minutes.
3. Cook the potatoes:
Cook the new potatoes in a large pan of lightly salted boiling water for 10 minutes, or until tender. Drain well.
4. Serve:
Serve the potatoes on the plate; add a knob of butter & some dill to season. Follow with the trout parcel. Open it carefully (watch out for the steam!).
Fast Fillet #2
Japanese Marinade Trout Parcels
Ingredients
• 2 x 150g Fresh Trout Fillets
• Sugar Snaps
• 1 tbsp ginger, peeled & grated
• 1 lime, zested & juiced
• 2 tbsp dark soy sauce
• 1 tsp honey
• 1 red chilli, finely chopped
• 1 tbsp chopped coriander
• 1 small cup of sushi rice
• 1 tbsp sesame oil
• 1 garlic clove, crushed
The recipe
1. Prepare the marinade:
In a small bowl, mix the grated ginger, lime zest, & juice with the soy sauce & honey.
2. Cook the rice:
Put the sesame oil in a sauce pan with the garlic clove, add the rice & pan fry for a minute. Then add two small cups of boiling water & cover. Leave to cook for 10-15 minutes whilst you prepare & cook the parcels.
3. Prepare the parcels:
Heat the oven to 200C/fan (180C/gas 6). Cut two squares of baking paper of the same size. Place the sugar snaps in the middle of each one, then place the trout fillet on top. Spoon the marinade generously over each fillet, and sprinkle with chopped chilli, ginger and coriander. Fold the baking paper into parcels, twisting the sides to ensure they are sealed well.
4. Cooking:
Place the trout parcels on a baking tray and cook for 15-20 minutes (17 minutes works beautifully for us). Alternatively, you can wrap them in foil & cook them on the barbecue for 10-12 minutes.
5. Serve:
Serve the rice on a plate. Then place the trout parcel on the plate and open carefully (watch out for the steam!). Enjoy your meal!
Fast Fillet #3
Herb & Lemon Trout Parcels
Ingredients
• 2 x 150g Fresh Trout Fillets
• 150g cherry tomatoes
• Salad leaves
• 2 tbsp butter
• Juice of 1 lemon
• 1 tbsp chopped tarragon
• 1 tbsp chopped dill
• 1 tbsp chopped parsley
• Olive oil
• Balsamic vinegar
• Salt & pepper to taste
The recipe
1. Prepare the Parcels:
Heat the oven to 200C/fan (180C/gas 6). Cut two squares of baking paper, large enough to wrap each trout fillet. Place the cherry tomatoes in the middle of each square, then place the trout fillet on top. Scatter the chopped herbs over the fillets, and season with freshly ground black pepper. Top each fillet with butter & lemon juice. Fold the baking paper into parcels, twisting the sides to ensure they are sealed well.
2. Cooking:
Place the trout parcels on a baking tray and cook for 15-20 minutes (17 minutes works beautifully for us). Alternatively, you can wrap them in foil & cook them on the barbecue for 10-12 minutes.
3. Prepare the salad:
Make a dressing by mixing the olive oil, balsamic, salt & pepper. Put the salad leaves in a bowl & add the dressing. Mix well.
4. Serve:
Serve the salad on the plates. Carefully open the trout parcels (watch out for the steam!), & place them on the plates. Spoon the tomatoes & juices over the top. Enjoy your meal!
Fast Fillet #4
Thai Style Trout Parcels
Ingredients
• 2 x 150g Fresh Trout Fillets
• 100g broccoli, chopped
• 100g Basmati rice
• 125ml coconut milk, stirred
• 2 tbsp Thai red curry paste
• 1 lime, zested & halved
• 2 tbsp dark soy sauce
• 1 tsp honey
• 2 spring onions, finely sliced
• Red chillies, finely chopped
• 1 tbsp chopped coriander
The recipe
1. Prepare the marinades:
In a small bowl mix 75ml coconut milk, Thai red curry paste, & lime zest. In a separate bowl mix the soy sauce & honey.
2. Prepare the Parcels:
Heat the oven to 200C/fan (180C/gas 6). Cut two squares of baking paper, large enough to wrap each trout fillet. Place the broccoli in the centre of each square, and spoon the soy sauce and honey mix over the broccoli. Place a trout fillet on top & season. Spread the curry paste mixture, fold & crimp the edges to seal the parcels.
3. Cooking:
Place the trout parcels on a baking tray and cook for 15-20 minutes (17 minutes works beautifully for us). Alternatively, you can wrap them in foil & cook them on the barbecue for 10-12 minutes.
4. Cook the Rice:
In a saucepan, combine the Basmati rice, 50ml coconut milk, 175ml water, & a pinch of salt. Bring to the boil, stir, then reduce to a very low heat, cover. Leave to cook undisturbed for 10 minutes. Remove from heat & leave to stand until the trout fillets are ready.
5. Serve:
Fluff up the rice with a fork & serve on the plates. Scatter some spring onion & add a couple of lime wedges. Place the trout parcels on the plates & open carefully (watch out for the steam!). Add spring onions & more coriander to taste. Enjoy your meal!
