Trout provençale en papillote

Prep 20 min
Total 35 min
Makes 4 Servings



rainbow trout fillets, each about 125 g
1/4 tsp
small zucchini, sliced
niçoise olives, pitted
1/4 pint
grape tomatoes, halved
4 tsp
butter, cubed
1/4 cup


  • 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.


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.

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