Trout en papillote with white wine, dill and lemon

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Preheat the oven to 180C/350F/Gas 4.
Using a sharp knife, score the skin of the trout diagonally at 2cm/Â½in intervals.
Cut a sheet of foil about 30cm/12in square and lay a square of baking parchment of the same size on top. Place the pile of spinach in the centre of the baking parchment, followed by the trout fillet, the lemon slices, dill and white wine. Season with salt and freshly ground black pepper.
Bring the sides of the foil together over the fish and secure. Scrunch the two open ends together to make a 'tent' for the fish. Place on a baking tray and cook for 8-10 minutes, or until cooked through.
To serve, place the foil parcel onto a serving plate and open it up.

small bunch fresh dill

Â½ lemon, sliced

50g/1Â¾oz fresh spinach leaves, washed

salt and freshly ground black pepper

2 tbsp white wine

1 fillet rainbow trout, skin on

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