Trout in a parcel

4 servings

Ingredients

Quantity Ingredient
4 Trout each weighing about 300g; (10oz), gutted and
; cleaned
125 millilitres Olive oil; (4 floz)
1½ Lemons; juice of
2 Garlic cloves; sliced finely
1 Onion; chopped finely
A handful of fresh parsley; chopped
25 grams Butter; (1oz)
25 grams Plain flour; (1oz)
200 millilitres Well flavoured fish stock; (7 floz)
4 tablespoons Capers in brine; drained and chopped
Salt and pepper

Directions

Lay the trout side by side in a wide bowl. Mix the olive oil with the lemon juice, garlic, onion and parsley. Season with salt and pepper and pour all over the trout. Turn the trout over with your hands and make sure they are covered both inside and out with the marinade. Set aside for about 30 minutes.

Meanwhile, heat the butter in a saucepan until foaming. Add the flour and stir quickly to make a roux. Remove from the heat and gradually whisk in the fish stock. Season with salt and pepper, bring to the boil stirring constantly, and cook until thick and smooth. Stir in the capers and set aside.

Preheat the oven to Gas Mark 4/180 C/350 F. Wrap each fish in a square of foil with as much of the marinade as possible and lay them side by side in an ovenproof dish. Bake in a moderate oven for 30-40 minutes, depending on the size of the fish. Reheat the caper sauce. Serve immediately, unwrapping the fish at the table.

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