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Bibury trout en papillote, served with quick herby, lemon potato salad

Serves two




2 x Bibury trout fillets

1 red pepper

240g potatoes

2 x lemons

4 x spring onions chopped

Choice of herbs (dill, parsley and thyme)

Olive oil

Ground black pepper


2 x Large squares of foil or baking parchment cut into two heart shapes to make little parcels for the fish



Heat oven to 220C/200C fan and place a large pan of salted water on the hob to boil.


Place a trout fillet on each of the lightly oiled foil squares or on one side of the baking parchment hearts. Remove the top, core and seeds from the red pepper and finely slice. Then scatter the pepper, two of the spring onions and some of the chopped herbs over the trout fillets. Squeeze over the juice of a lemon, season and drizzle with a little olive oil. Fold the other side of the heart over and, starting from one end, fold over and crimp the edges to form a pasty-type shape. The envelope should be sealed completely. Cook for 15 to 20 minutes or until the fish is cooked through.

Wash and halve the potatoes, and boil in salted water until tender, approximately 14 minutes. Add the remaining spring onions and herbs to a bowl, with the juice of half a lemon – give this a good mix. Once the potatoes are cooked, allow them to cool a little, then add to the bowl, mix well and season to taste. Once the trout is cooked, you can either serve it in its little parcels on the plate or open them up and serve directly, a wedge of lemon, the potato salad and a glass of award-winning Bulari Rosé.

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