Trout en papillote

Trout has a nutty-fatty taste and in order to balance the flavour I usually blend it with anything acidic, such as the taste of lemon and wine. When cooked in a parchment paper the flavour is enhanced and the fish remains soft and juicy. Actually this dish turned out really nice.

Ingredients

1 tbsp cumin seeds

1 tbsp coriander seeds

2 tbsp olive oil

half red onion, finely chopped

5 mushrooms

3 tbsp white wine

8 cherry tomatoes
chopped dill

juice of half a lemon

2 trout fillets ( 250gr)
fresh ground pepper
a pinch of chilly powder

In a frying pan I heat the cumin and coriander seeds in olive oil. After a minute I add the onion and stir everything together. Then I will add the mushrooms, season with fresh ground pepper and chilly powder and fry everything together for 2-3 minutes, until softened.

Meanwhile I have warmed the oven and prepared the trout fillets. In a piece of baking paper I place the onions and mushrooms and the halved cherry tomatoes and on top of all I put the trout fillets. I drizzle over some olive oil, pour in the wine, the chopped dill and the lemon juice. I will then fold the paper on top of the fish and double fold the edges to form a sealed parcel. I place the parcel in a baking tray and  bake it in the oven for 20 minutes until the fish is cooked through.