Trout provençale en papillote


  • Prep Time20 mins
  • Total Time35 mins
  • Makes4 Servings
Trout provençale en papillote
Chatelaine Triple Tested

What could be easier and more delicious than trout, zucchini and tomatoes in a parchment packet? And it comes with less than 300 calories!


  • 4 rainbow trout fillets, each about 125 g

  • 1/4 tsp salt

  • 2 tsp herbes de Provence

  • 2 small zucchini, sliced

  • 12 niçoise olives, pitted

  • 1/4 pint grape tomatoes, halved

  • 4 tsp butter, cubed

  • 1/4 cup dry white wine


  • PREHEAT oven to 400F. Lay 4 12x12-in. sheets of parchment on the counter. Lay a fish fillet in the middle of each piece of parchment. Season with salt, 1 tsp of herbes de Provence and fresh pepper. Divide zucchini, olives, tomatoes and butter evenly among packets. Sprinkle with remaining herbes de Provence. Drizzle with wine.

  • FOLD parchment in half over the fish. Double-fold around edges tightly in a half-moon shape, crimping packets well so steam doesn't escape. Arrange packets on a baking sheet. Bake 15 to 17 min.

Nutrition (per serving)

Calories 257, Protein 27g, Carbohydrates 4g, Fat 14g, Fibre 2g, Sodium 327mg.

Wine Pairings

Trout provençale en papillote

Roasted trout and veggies. Pair it with: A splendid B.C. rosé. A pretty wine from the Okanagan, it features crisp, mouth-watering red-berry flavours that work perfectly beside the bright tomato and zucchini components of this fish dish. Serve well chilled. Our pick: Mission Hill Five Vineyards Rosé, British Columbia, $16.