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Recipe: Vanessa Fletcher’s trout parcels for two

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Looking for a dinner to impress the loved one in your life? Try Vanessa Fletcher’s trout parcels for two and expect to receive praise!

Recipe by Vanessa Fletcher, styling by Klara Fletcher as part of a Valentine’s Day menu for two.

Trout parcels for two

Feeling chilly?

Have a go at Vanessa Fletcher’s roast fennel and carrot soup.

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Preparation Time10 MINUTES

Cooking Time20 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

2 fillets trout, skin-on
1 bulb fennel
2 lemons
2 cloves garlic
4 cherry tomatoes
4 sprigs parsley
2 tablespoons white wine
40g salted butter
salt + pepper
pinch chilli flakes

You’ll need
2 sheets of parchment/baking paper
4 lengths of cooking string

Feeling chilly?

Have a go at Vanessa Fletcher’s roast fennel and carrot soup.

1

Preheat the oven to 180 degrees Celsius.

2

Start by preparing all of the ingredients that’ll go into the parcels. Use a mandolin to finely slice the fennel bulb, peel and mince the garlic cloves, slice one of the lemons into round discs (you’ll need about four). Cut the cherry tomatoes in half and cut the butter into small cubes.

3

Once you have all of the ingredients ready, you can start to assemble the parcels. Lay out the parchment sheets and make a bed of fennel for the fish to lay on in the centre of each.

 

4

Place the pieces of fish on top of the fennel, skin side up, then rub the minced garlic onto the skin. Place the lemon discs on top, then add a pinch of salt, pepper and chilli flakes.

5

Place the parsley and cherry tomatoes to the side of the fish, scatter the diced butter, drizzle the white wine, and squeeze the juice of half a lemon over each piece.

 

6

As if you were wrapping a bonbon or Christmas cracker, seal up your parcels by creating a fold in the middle, then folding again and again until necessary. Use string to tie the ends up (see picture).

7

Pop the parcels onto a baking tray, then into the oven for about 20 minutes. Let the oven work its magic; you’ll see the parcels puff up with air when they are ready.

8

Once out of the oven, open them up on your dinner plates. Leave the fish in the paper so you don’t lose any of the butter and juicy, zesty goodness.

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Preparation Time10 MINUTES

Cooking Time20 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

2 fillets trout, skin-on
1 bulb fennel
2 lemons
2 cloves garlic
4 cherry tomatoes
4 sprigs parsley
2 tablespoons white wine
40g salted butter
salt + pepper
pinch chilli flakes

You’ll need
2 sheets of parchment/baking paper
4 lengths of cooking string

Feeling chilly?

Have a go at Vanessa Fletcher’s roast fennel and carrot soup.

1

Preheat the oven to 180 degrees Celsius.

2

Start by preparing all of the ingredients that’ll go into the parcels. Use a mandolin to finely slice the fennel bulb, peel and mince the garlic cloves, slice one of the lemons into round discs (you’ll need about four). Cut the cherry tomatoes in half and cut the butter into small cubes.

3

Once you have all of the ingredients ready, you can start to assemble the parcels. Lay out the parchment sheets and make a bed of fennel for the fish to lay on in the centre of each.

 

4

Place the pieces of fish on top of the fennel, skin side up, then rub the minced garlic onto the skin. Place the lemon discs on top, then add a pinch of salt, pepper and chilli flakes.

5

Place the parsley and cherry tomatoes to the side of the fish, scatter the diced butter, drizzle the white wine, and squeeze the juice of half a lemon over each piece.

 

6

As if you were wrapping a bonbon or Christmas cracker, seal up your parcels by creating a fold in the middle, then folding again and again until necessary. Use string to tie the ends up (see picture).

7

Pop the parcels onto a baking tray, then into the oven for about 20 minutes. Let the oven work its magic; you’ll see the parcels puff up with air when they are ready.

8

Once out of the oven, open them up on your dinner plates. Leave the fish in the paper so you don’t lose any of the butter and juicy, zesty goodness.

SHOW MORE
SHOW LESS

Looking for a dinner to impress the loved one in your life? Try Vanessa Fletcher’s trout parcels for two and expect to receive praise!

Recipe by Vanessa Fletcher, styling by Klara Fletcher as part of a Valentine’s Day menu for two.

Trout parcels for two

1

Preheat the oven to 180 degrees Celsius.

2

Start by preparing all of the ingredients that’ll go into the parcels. Use a mandolin to finely slice the fennel bulb, peel and mince the garlic cloves, slice one of the lemons into round discs (you’ll need about four). Cut the cherry tomatoes in half and cut the butter into small cubes.

3

Once you have all of the ingredients ready, you can start to assemble the parcels. Lay out the parchment sheets and make a bed of fennel for the fish to lay on in the centre of each.

 

4

Place the pieces of fish on top of the fennel, skin side up, then rub the minced garlic onto the skin. Place the lemon discs on top, then add a pinch of salt, pepper and chilli flakes.

5

Place the parsley and cherry tomatoes to the side of the fish, scatter the diced butter, drizzle the white wine, and squeeze the juice of half a lemon over each piece.

 

6

As if you were wrapping a bonbon or Christmas cracker, seal up your parcels by creating a fold in the middle, then folding again and again until necessary. Use string to tie the ends up (see picture).

7

Pop the parcels onto a baking tray, then into the oven for about 20 minutes. Let the oven work its magic; you’ll see the parcels puff up with air when they are ready.

8

Once out of the oven, open them up on your dinner plates. Leave the fish in the paper so you don’t lose any of the butter and juicy, zesty goodness.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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