Dont be afraid to try this technique for cooking fish fillets. The fish steams inside the bag keeping the moisture and locking in the flavours.
- Preheat oven to 200°C. Combine the leek, carrot and tarragon in a large bowl. Season with salt and pepper. Cut four 40cm-diameter discs from non-stick baking paper.
- Place 1 trout fillet on 1 half of each paper disc. Top trout with leek mixture and drizzle with lemon juice. Divide the dairy spread evenly among fillings.
- Fold discs in half to enclose the fillings. Fold edges over to seal the parcels. Place parcels on 2 baking trays.
- Bake in preheated oven, swapping trays halfway through cooking, for 12 minutes or until parcels puff (the paper will fill with steam during cooking) and trout is just cooked through. Place parcels on serving plates. Open parcels and serve immediately with salad leaves.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set