Trout en Papillote with Ginger and Red Rice
Delicate trout fillets baked in parchment paper with sliced ginger and nutty red rice, finished with a pat of butter for a simple yet elegant French-inspired meal.
Prep
15 min
Cook
20 min
Servings
4
Difficulty
medium
Ingredients
Step-by-Step
Preheat the oven to 400°F. Bring a medium pot of salted water to a boil. Add the red rice and cook according to package instructions, about 20 minutes, until tender. Drain and set aside.
Cut four 12-inch squares of parchment paper. Place a trout fillet in the center of each square. Top each fillet with a few slices of fresh ginger and a quarter of the cooked red rice.
Fold the parchment paper over the fish and rice, then crimp the edges to create a sealed packet. Place the packets on a baking sheet.
Bake the trout en papillote for 12-15 minutes, until the fish is opaque and flakes easily with a fork.
Remove the packets from the oven and carefully open them. Place each trout fillet on a plate and top with a pat of butter. Serve immediately.