This was a bit of a surprise. I hadn’t expected these little Italian influenced bundles taste so nice, so when the little parcels of paper were revealed straight from the oven I could have wept. Lovely.
2 medium rainbow trout (whole – gutted and boned by you or a professional)
1/2 red onion (finely diced)
2 tablespoons fresh flat leaft parsley (chopped)
1 tablespoon fresh dill (chopped)
salt & pepper
2-4 slices of parma, proscuitto or jamon ham
4 slices of lemon
4 bay leaves
12 black olives
Rinse off the trout under cold water and then pat dry with paper towels and set aside.
Cut 2 large squares of greaseproof paper, large enough to wrap the fish with ease. Drizzle a little olive oil to coat each sheet. Place each fish on a square then place 2 bay leaves and 2 lemon slices per fish in the cavity. Sprinkle over some salt & pepper. Wrap the fish lightly in the ham, then sprinkle over half the onion, dill, parsley and olives per fish. Add a short dribble of white wine, then a drizzle of olive oil and then wrap loosley in the paper and pop in the oven. Bake for about 25 minutes, then turn off the oven. Leave it in there for 5-10 more minutes before serving.
If you’re wanting to show off in front of guests, then I would advise you to serve the fish from the paper. A round of applause is inevitable so try and look surprised. However, bear in mind that nobody likes a show off, so the fish is just as easy to slide on to a plate if modesty is more your thing. We ate a combo of steamed baby carrots and zucchini tossed in a little butter at the end to spoil the healthiness of the fish.