Trota al Cartoccio (Trout Baked in Parchment with Lemon and Herbs)
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Ingredients
- 4 whole rainbow trout, gutted
- 2 lemon
- 4 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 4 garlic cloves
- 40 ml extra virgin olive oil
- 200 g cherry tomatoes on the vine
Nutrition (per serving)
- Calories
- 382 kcal
- Protein
- 41.9 g
- Carbohydrate
- 4.5 g
- of which sugars
- 2.6 g
- Fat
- 20.5 g
- of which saturates
- 3.8 g
- Fibre
- 3.7 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Season the trout inside and out and slice one of the lemons, tucking the slices along with the rosemary, thyme and garlic into the cavities.
- 2
Place each trout on a large piece of baking parchment, drizzle with the olive oil, scatter the cherry tomatoes around, and fold up the parchment into a sealed parcel.
- 3
Place the parcels on a baking tray and bake for 18-20 minutes until the trout flakes easily and is opaque all the way through.
- 4
Open the parcels carefully, letting the steam escape away from you.
- 5
Cut the remaining lemon into wedges and serve alongside.
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