Ingreadient :

• 1 single portion trout, 110g approx 4 tbsp good olive oil
• 25g samphire
• 30g butter beans
• 1 tbsp chives, chopped
• 1 tbsp flat leaf parsley, chopped 1 tbsp tarragon, chopped
• 25 ml white wine
• 1 lemon, zest and juice
• Cornish sea salt
• Freshly ground black pepper

Parchment paper brown or white cut into two 9” circles (use a cake base lid to mark out)

Direction :

1. Pat the trout dry with a paper towel. Drizzle the oil over the trout and season well with sea salt and black pepper. In the centre of each round of parchment add equal amounts of butter beans, samphire and lemon zest. Drizzle with olive oil and season. Add the parsley, chives and tarragon and sit the trout fillet on top with a lemon slice. Drizzle with olive oil, squeeze lemon and a splash of white wine.
2. Place another circle of parchment on the top and crimp each circle together carefully. Bake in the oven for 15 minutes. Allow to rest for 2 minutes and then remove the top circle of parchment to reveal the trout. Eat the trout in the paper.
3. Cook’s note – Repeat recipe and method to serve more than 1 person. The parchment paper trout fillets can be cooked on one tray at the same time. Delicious accompanied with roasted fennel and mash. Equally delicious with other species of fish. Hake or salmon.