PREP TIME: 30 min
COOK TIME: 35 min
READY TIME: 1 h 5 m
CALORIES: 160 Kcal
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- 4 small trout, about 125 g (4 oz) each, cleaned
- 2 garlic cloves, finely chopped
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 150 ml (¼ pint) rose wine
- Salt and pepper
1 Cut 8 rectangles of greaseproof paper or kitchen foil, double the width of each trout, and half as long again as the fish.
2 Place 4 of the rectangles on a baking sheet. Lay a trout along the centre of each one, pull up the edges of the paper or foil and fold at each corner so that the paper forms a container for each fish.
3 Sprinkle a little salt and pepper, garlic and herbs over each trout, then spoon 2 tablespoons of the rose wine over each one. Cover loosely with the remaining paper or foil and fold at the corners as before to form a lid over each fish.
4 Fold the top and bottom layers of paper or foil together in several places. Bake the trout in a preheated oven, 190°C (375°F), Gas Mark 5, for 35-40 minutes, until the fish is cooked.
5 Take the fish to the table in the parcels to serve.
- Calories: 160 Kcal
- Protein: 23 g
- Fat: 5 g
- Carbs: 1 g