Parcels of trout with roasted spring vegetables



Serves 2


For the trout:

  • 2 whole rainbow trout, gutted and descaled
  • 1/2 lemon, thinly sliced
  • 1 tablespoon fresh light herbs, chopped (oregano, chives or flat leaf parsley)
  • Rapeseed oil
  • Maldon Sea Salt
  • Black pepper

For the vegetables:

  • 1 bunch of asparagus, ends removed and chopped into 3
  • 1 courgette, sliced into chunks lengthways
  • 12 cherry tomatoes
  • 6 anchovy fillets
  • 1 tablespoon rapeseed oil
  • 1 teaspoon chopped oregano (fresh or dried)
  • Black pepper


Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Parcels of trout with roasted spring vegetables

This is my idea of heaven: fish, lots of herbs and lemon, and beautiful roasted vegetables. I pretty much prepare all whole fish like this, whether it be sea bass, bream or even mackerel. With the fish in parcels, you can either cook them in the oven or on the barbecue.


You will need 2 squares of aluminium foil large enough to fit a whole trout in and wrap it.

Preheat the oven to 180/350/gas 4.

To prepare the fish quickly run the trout under cold water, rinsing out the cavity and skin. Pat dry with a paper towel. Place on a board and stuff the cavity with the lemon slices and chopped herbs. Drizzle with oil and season well with salt and pepper. Lay the trout on the foil and it wrap up, sealing the foil at the top by scrunching over the ends. This will ensure that the juices remain which will help to steam the fish. Cook in the oven for 20 minutes or until the flesh comes easily away from the bone.

Prepare the vegetables, by placing them in a large roasting tray with the anchovies laid out on top. Drizzle with oil and scatter over the chopped oregano and a good grind of black pepper. Roast in the oven for 20-25 minutes.

Enjoy with a salad or buttery new potatoes and mayonnaise.



Cooking fish in parcels is equally delicious on the bbq. As with cooking in the oven, make sure that there aren’t any holes in the foil and cook for 5 minutes less as the bbq will be hotter. Perfect for a summer’s night.”

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