Herb trout en-papilotte with Mediterranean vegetables and cous-cous

To make two of these darlings you shall require

2 gutted and de-gilled fresh trout (I had got these from our local fish monger as I havn't found the local fish ponds yet.

1 handful of mixed chopped fresh herbs (we have a garden full) the choice is yours

zest of a bio lemon

The juice of half of it

and 2 slices from the other half

1 clove of garlic chopped

1 shallot diced

2 tsp olive oil

2 bay leaves

1 tsp course salt

1/2 tsp celery salt



chop the herbs

 Crush the garlic with the course sea salt and celery salt

Add the herbs

add the olive oil

add the zest of the lemon

and the juice of half of it, add the shallot and mix well

Fill the cavity and cut slits both sides and smear with the herb paste

oil some thick foil

Place a bay leaf and slice of lemon on top and seal the parcel, make sure it is well sealed

Now make your Mediterranean vegetable bake

you shall require:

1 large Aubergine

2 courgettes

1 large sweet onion

1 red pepper

1 clove of garlic

2 good handfuls of sweet cherry tomatoes

Soften the onions in a little olive oil, chop a clove of garlic and crush in the motar that you used before

 

Dewater the aubergines, by slicing placing on kitchen paper and sprinkling both sides with salt

 Fry the courgettes until just coloured

Place the courgettes in a pyrex bowl and top with the onions and garlic

Soften the peppers and add ontop of the onions



Dry off the aubergine slices and cut each slice into three and fry in olive oil until just coloured

Quarter and deseed the tomatoes, fry in the same pan as the rest of the veg and then place on top of the other vegetables



Layer the vegetables as they come out of the frying pan, one on top of the other

Sprinkle with fresh chopped herbs and a sprinkling of sea salt and a few turns of pepper



Lid on and into a moderate oven for 30 to 40 minutes, I like my vegetables a bit firm so 30 minutes does me. The longer you cook the more they will turn into a stew.

Minted tomato Cous-cous with black olives

You shall require

1 cup of fine cous-cous

2 cups of boiling vegetable stock

2 tsp of tomato paste

1 small handful of chopped pitted black olives

6-7 leaves of chopped fresh mint

To make

Boil your stock, add the cous-cous, stir in the tomato paste, turn of the heat and allow the cous-cous to absorb all of the stock. Then add the olives and the mint, mix well and cover until required. This can be served cold as well as warm.



Black pitted olives and chopped mint

Remove the vegetables from the oven and place the fish in the middle shelf at 200°C until cooked (15-20 minutes but the best way is to open a parcel after 15 minutes and tug at the dorsel fin if it comes out clean and easy they are ready, do not over cook the fish, that is a terrible traversty.

The finished meal



Remove from the foil

Serve with the cous-cous and vegetables, there will be loads of nice tasty juices

 

A perfectly cooked trout en-papilotte

Enjoy it, we did, it is the easiest way to cook fish, though you do not get a crisp skin and in fact is glibbery and I find quite inedible, the taste of wonderful paste will have permiated through out the fish and also a smashing sauce will have formed in the parcel to dip your slices of fresh baguette into.