Entrée: France – Truite en Papillote (Trout Cooked in Parchment with Lemon, Herbs and Vegetables)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
4 trout fillets, about 1 lb total (454 g total) Salt and freshly ground black pepper to taste 1 lemon, thinly sliced 1 small zucchini, julienned 1 small carrot, julienned 4 sprigs fresh thyme or dill 2 tbsp (30 ml) extra-virgin olive oil 4 large sheets parchment paper
Instructions
1. Preheat oven to 400°F (200°C). Season each trout fillet with salt and pepper. 2. Place a trout fillet on each parchment sheet; top with a few slices of lemon, a portion of zucchini and carrot, a herb sprig, and a drizzle of olive oil. 3. Fold parchment over fish and crimp edges tightly to form sealed packets. 4. Place packets on a baking sheet and bake 12–15 minutes until fish is opaque and vegetables are tender. 5. Open packets carefully to release steam, transfer to plates, and serve directly in the parchment.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 242 kcal
Carbohydrates: 3.5 g
Protein: 24.2 g
Fat: 14.4 g
Saturated fat: 2.3 g
Cholesterol: 66 mg
Fiber: 1.1 g
Sodium: 70 mg
Potassium: 548 mg
Calcium: 62 mg
Iron: 2.01 mg
Vitamin A: 127 µg RAE
Vitamin C: 14.6 mg
Vitamin D: 4.4 µg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.