Italian-Style Fruity Papillote of Speckled Trout

Italian-Style Fruity Papillote of Speckled Trout
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2

    onions finely chopped

  • 2

    tomatoes diced

  • 2

    zucchinis diced

  • 10

    black olives sliced

  • 1/3 cup
    (80 mL)

    white wine or chicken broth

  • 1

    clove garlic, minced

  • 1 tsp.
    (5 mL)

    dried oregano

  • To taste Salt and pepper

  • 4

    trout fillets


Preheat the barbecue to medium or the oven to 375°F (190°C).

In a bowl, mix all ingredients except trout fillets.

Set mixture aside.

Cut 4 rectangles of aluminium foil 14" x 12" or 35 cm x 30 cm.

Lay a trout fillet on one half of each rectangle of aluminium foil.

Spread the vegetable mixture evenly over the trout fillets.

Fold the foil over the fish and close to form a papillote.

Tightly seal the papillote by folding the edge twice.

Put the papillotes on the barbecue or the oven.

Cook 8 to 10 minutes or until the fish flakes easily with a fork.

Source: Chef Soeur Angèle

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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