Parchment-Baked Herbed Trout

Total time: 50m
Preparation Time: 20m

For 4 people

Nutritional Information

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


  • 600 g waxy potatoes
  • 4 baking parchment (approx. 38 x 50 cm each)
  • 0.5 tsp. salt
  • 4 organic trout (approx. 200 g each)
  • a little pepper
  • 8 sprig chervil
  • 8 sprig dill
  • 8 sprig marjoram
  • 30 g butter, cut into pieces, cold
  • 0.5 dl white wine


  • 1. Cut the potatoes into approx. 3mm thick slices, mix with the salt and arrange on the centre of the sheets of baking paper.
  • 2. 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.
  • 3. Draw the front and back edges of each parchment sheet together over the fish, make a 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. Oven bake for approx. 30 mins. in the centre of an oven preheated to 160°C. Serve: Arrange the parcels on plates, open the paper shortly before serving.

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