Parchment-baked herbed trout

Total time: 50m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 359 Kcal, 28g Protein, 19g Carbohydrates, 18g Fat


  • Potatoes
  • 600 g waxy potatoes, cut in slices of 3 mm
  • 0.5 tsp salt
  • 4 baking paper (approx. 38 x 50 cm each)
  • Preparing the trout
  • 4 trout (organic) (approx. 200 g each)
  • 0.5 tsp salt
  • a little pepper
  • 8 sprigs chervil
  • 8 sprigs dill
  • 30 g butter, cut into small pieces, cold
  • 8 sprigs marjoram
  • 0.5 dl white wine

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  • Potatoes

    Cut the potatoes into approx. 3mm thick slices, mix with the salt and arrange on the centre of the sheets of baking paper.
  • Preparing the trout

    Rinse the trout (inside and out) in cold water, pat dry, season inside and out. Stuff the trout with one sprig of each of the three herbs and half the butter, place on the potatoes and top with the remaining herbs and butter. Drizzle the wine over the fish.
  • Folding the paper

    Draw the front and back edges of each sheet together over the fish, make an approx. 1 cm fold and fold over again twice. Tie the right and left ends of the paper with cooking string, but not too close to the fish.
  • Baking

    Oven bake for approx. 30 mins. in the centre of an oven preheated to 160°C.
  • To serve

    Place the parcels on plates, open the paper shortly before eating.
  • Tip:

    Replace the potatoes with sweet potatoes.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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