Oriental Trout Parcels

As much as I love salmon the sweetness of a trout fillet takes some beating.  Serving it in the parcels at the table adds a little piece of theatre and the explosion of aromas when you reveal the fish makes you want to dive in with great gusto. 

Ingredients

1 red pepper, thinly sliced

1 carrot, peeled and sliced into matchsticks

4 spring onions, thinly sliced into long strips

2cm piece of ginger, cut into matchsticks

2 cloves of garlic, thinly sliced

2 tbsp soy sauce

A drizzle of fish sauce

A drizzle of sesame oil

4 x 175g trout fillets

Coriander leaves to garnish.

Method

Heat oven to 190C. 

Cut four large sheets of baking parchment or kitchen foil about 35cm square. Divide the vegetables between them and top each with a trout fillet. Season the fish with a little salt and pepper and add the ginger and garlic.  Finally drizzle each fillet with the fish sauce, soy and sesame oil . Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.  Put the parcels on two baking sheets and bake for about 15 mins. Serve in their paper sprinkled with some coriander leaves and some simple noodles on the side.