Total propoints per recipe: 24
Propoints per serving: 6
What you need:
4 x 120g rainbow trout fillets
Chilli flakes or fresh sliced chillies
1 tbsp lime juice
60g half fat butter / 70g flora light / 6pp worth of other spread
Salt & pepper
What to do:
1. Sweat the onion for 3 minutes to soften, then add the peppers, and fry until both soft. Preheat the oven to 190 degrees/170 for a fan oven.
2. Cut four squares of baking parchment, each large enough for one piece of trout. Add 1/4 of the vegetables to each of the squares and top with one piece of trout.
3. Sprinkle each fillet of trout with the chilli flakes, salt, pepper and lime juice – be liberal as there are such simple flavours! Divide the butter equally into four and place on top of the fillets.
4. Wrap each fillet up like a christmas cracker, and cook in the oven for 15-20 minutes.
I served this with 200g garlic mashed potatoes per person (for four points each) and broccoli (I know, I abuse broccoli!), making it a large, simple, reasonably healthy but indulgent-feeling meal.
Blog checking lines:
Our July 2012 Daring Cooks’ host was Sarah from All Our Fingers in the Pie! Sarah challenges us to learn a new cooking technique called “Cooking En Papillote” which is French and translates to “cooking in parchment”.