Trout provençale en papillote



20 min


35 min


4 Servings

Trout provençale en papillote

Photo, Roberto Caruso.

What could be easier and more delicious than trout, zucchini and tomatoes in a parchment packet? And it comes with less than 300 calories!


  • 4 rainbow trout fillets , each about 125 g
  • 1/4 tsp salt
  • 2 tsp herbes de Provence
  • 2 small zucchini , sliced
  • 12 niçoise olives , pitted
  • 1/4 pint grape tomatoes , halved
  • 4 tsp butter , cubed
  • 1/4 cup dry white wine


  • PREHEAT oven to 400F. Lay 4 12×12-in. sheets of parchment on the counter. Lay a fish fillet in the middle of each piece of parchment. Season with salt, 1 tsp of herbes de Provence and fresh pepper. Divide zucchini, olives, tomatoes and butter evenly among packets. Sprinkle with remaining herbes de Provence. Drizzle with wine.
  • FOLD parchment in half over the fish. Double-fold around edges tightly in a half-moon shape, crimping packets well so steam doesn’t escape. Arrange packets on a baking sheet. Bake 15 to 17 min.

Nutrition (per serving)

  • Calories
  • 257,
  • Protein
  • 27 g,
  • Carbohydrates
  • 4 g,
  • Fat
  • 14 g,
  • Fibre
  • 2 g,
  • Sodium
  • 327 mg.
Wine Pairings

Roasted trout and veggies. Pair it with: A splendid B.C. rosé.
A pretty wine from the Okanagan, it features crisp, mouth-watering red-berry flavours that work perfectly beside the bright tomato and zucchini components of this fish dish. Serve well chilled.
Our pick: Mission Hill Five Vineyards Rosé, British Columbia, $16.