Parchment-Baked Rainbow Trout with Pasta

Ingredients

•  2 x 140g rainbow trout fillets
•  1 lemon
•  4 stalks of broccolini
•  150g dried Farfale pasta
•  25g butter
•  30g parmesan (grated)
•  10g fresh parsley (finely chopped)
•  1 lemon
•  2 12x15 inch pieces of baking paper
•  Salt and pepper (to taste)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Method

1.  Preheat the oven to 200°C.
2.  Cook the pasta until al dente.
3.  Thinly slice half the lemon and juice the other half.
4.  Drain the pasta, then add 15g butter and stir until the butter has melted and the pasta is coated well.
5.  Add the parmesan, parsley, salt and pepper and stir well to combine.
6.  Drizzle with the lemon juice and stir to combine.
7.  Set aside
8.  Lay the 2 pieces of baking paper on the counter and fold each one in half.
9.  Open the baking paper and place half of the pasta to the right of the centre fold.
10.  Top with the rainbow trout fillets.
11.  Season the rainbow trout with salt and pepper and top with 5g of butter and 2 slices of lemon.
12.  Tuck 2 broccolini stalks next to the rainbow trout fillet at the centre fold.
13.  Fold the unfilled baking paper side over the ingredients to enclose and then fold the edges in, overlapping and pinching as you go to forma  parcel.
14.  Place the parcels on a baking tray and bake in the oven for 12 to 14 minutes.
15.  Remove from the oven and put the parcels onto plates to serve.