Salmon trout en papillote with cherry tomatoes is a light, quick, and very easy-to-prepare fish main course that is, above all, delicious. It is a gluten-free, lactose-free, and egg-free dish. It can be prepared on the spot, flavored as desired, to suit your tastes or needs, and can also be served for an important lunch. The choice of cooking it en papillote is no coincidence; in fact, the “papillote” method ensures that the trout’s flesh doesn’t dry out during cooking and also allows the spices to be better absorbed, flavoring the preparation in a way that makes it even more tasty and appetizing.
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 2.2 lbs salmon trout
- 16 cherry tomatoes
- 2 cloves garlic
- to taste fresh or dried oregano
- to taste basil leaves
- to taste extra virgin olive oil
- to taste fine salt
Steps
Gut and halve our salmon trout, but do not completely detach the two parts.
Rinse it under running water and let the excess water drain.
Season the skin side with a pinch of fine salt and place the trout, on a baking sheet lined with plenty of parchment paper, with the inside facing us.
Wash and chop the cherry tomatoes into pieces. Also, wash 3-4 basil leaves.
Preheat the oven to 400°F.
Stuff one side of the trout with some of the cherry tomatoes, chopped basil leaves, a pinch of fine salt, and 1 clove of garlic without the inner sprout, finely chopped (if you don’t like garlic, you can use some finely chopped fresh chives).
Close it, as in the photo, overlapping the side without filling and arrange the remaining tomatoes, the other clove of garlic coarsely chopped, a pinch of fine salt, and a few more basil leaves around it.
Wrap the parchment paper around the fish, forming the classic “candy” papillote.
Bake on the lowest rack for about 20 minutes or until the trout’s flesh can be easily pierced with the tines of a fork.
Once perfectly cooked, take the trout out of the oven, open the papillote, transfer the cooking sauce, with any liquid, cherry tomatoes, and so on, into a bowl, and divide it into 4 portions, removing the bones and the central spine.
Serve the individual portions accompanied by the tomatoes from the filling, some of the cooking sauce, a pinch of fresh (or dried) oregano, a drizzle of extra virgin olive oil, and more fresh basil chopped at the moment.
Bon appetit
