Tender, flavour-packed trout en papillote, bursting with Mediterranean flavours of tomato, lemon and pesto. Served with a bulgar wheat salad of olives, tomato and green leaves. A dinner-time feast!
Mediterranean en papillote Trout
Mediterranean en papillote Trout
with bulgar wheat, olives & basil pesto
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Bulgur Wheat
- Fish
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- NOMU One For All Rub
- Pesto Princess Basil Pesto
- Pitted Green Olives
- Plum Tomato
- Plum Tomatoes
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Baking Paper
GET FLUFFY
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
ZESTY FLAVOUR
Slice the zested lemon into 2 half moons and cut the remainder into wedges. Place the one for all rub, the picked thyme leaves and the grated garlic in a bowl. Add 1 tsp of oil and the juice of 1 lemon wedge. Season to taste and mix until fully combined.
‘EN PAPILLOTE’
Pat the trout fillet dry with paper towel and lightly season. Place a fillet in the centre of a piece of tinfoil or baking paper (large enough to wrap around the whole fillet). Coat in the garlic oil. Top with 2 lemon half-moons and 2 tomato discs. Tightly close the tinfoil or baking paper over the fish, sealing it in. Place on a baking tray and cook in the hot oven for 12-15 minutes until soft and flakey.
FINAL TOUCHES
Once the bulgar wheat is cooked, toss through the halved olives, the diced tomato, ½ of the basil pesto and the rinsed spinach until wilted. Season to taste.
MEAL FOR ROYALTY!
Plate a delicious pile of loaded bulgar wheat alongside the trout en papillote. Keep the parcels closed until starting your meal so the tantalising aroma can be inhaled. Sprinkle over the lemon zest and dollop with the remaining basil pesto. Et voilà!
Bulgur Wheat - 100ml
Lemon - 1
NOMU One For All Rub - 10ml
Fresh Thyme - 4g
Garlic Clove - 1
Rainbow Trout Fillet - 1
Plum Tomato - 1
Pitted Green Olives - 40g
Pesto Princess Basil Pesto - 20ml
Spinach - 20g
GET FLUFFY
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
ZESTY FLAVOUR
Slice the zested lemons into 4 half moons and cut the remainder into wedges. Place the one for all rub, the picked thyme leaves and the grated garlic in a bowl. Add 2 tsp of oil and the juice of 2 lemon wedges. Season to taste and mix until fully combined.
‘EN PAPILLOTE’
Pat the trout fillets dry with paper towel and lightly season. Place a fillet in the centre of a piece of tinfoil or baking paper (large enough to wrap around the whole fillet). Coat in the garlic oil. Top with 2 lemon half-moons and 2 tomato discs. Tightly close the tinfoil or baking paper over the fish, sealing it in. Repeat this process with each fillet. Place each parcel on a baking tray and cook in the hot oven for 12-15 minutes until soft and flakey.
FINAL TOUCHES
Once the bulgar wheat is cooked, toss through the halved olives, the diced tomato, ½ of the basil pesto and the rinsed spinach until wilted. Season to taste.
MEAL FOR ROYALTY!
Plate a delicious pile of loaded bulgar wheat alongside the trout en papillote. Keep the parcels closed until starting your meal so the tantalising aroma can be inhaled. Sprinkle over the lemon zest and dollop with the remaining basil pesto. Et voilà!
Bulgur Wheat - 200ml
Lemon - 1
NOMU One For All Rub - 20ml
Fresh Thyme - 8g
Garlic Cloves - 2
Rainbow Trout Fillets - 2
Plum Tomatoes - 2
Pitted Green Olives - 80g
Pesto Princess Basil Pesto - 40ml
Spinach - 40g
GET FLUFFY
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
ZESTY FLAVOUR
Slice the zested lemons into 6 half moons and cut the remainder into wedges. Place the one for all rub, the picked thyme leaves and the grated garlic in a bowl. Add 1 tbsp of oil and the juice of 3 lemon wedges. Season to taste and mix until fully combined.
‘EN PAPILLOTE’
Pat the trout fillets dry with paper towel and lightly season. Place a fillet in the centre of a piece of tinfoil or baking paper (large enough to wrap around the whole fillet). Coat in the garlic oil. Top with 2 lemon half-moons and 2 tomato discs. Tightly close the tinfoil or baking paper over the fish, sealing it in. Repeat this process with each fillet. Place each parcel on a baking tray and cook in the hot oven for 12-15 minutes until soft and flakey.
FINAL TOUCHES
Once the bulgar wheat is cooked, toss through the halved olives, the diced tomato, ½ of the basil pesto and the rinsed spinach until wilted. Season to taste.
MEAL FOR ROYALTY!
Plate a delicious pile of loaded bulgar wheat alongside the trout en papillote. Keep the parcels closed until starting your meal so the tantalising aroma can be inhaled. Sprinkle over the lemon zest and dollop with the remaining basil pesto. Et voilà!
Bulgur Wheat - 300ml
Lemons - 2
NOMU One For All Rub - 30ml
Fresh Thyme - 12g
Garlic Cloves - 3
Rainbow Trout Fillets - 3
Plum Tomatoes - 3
Pitted Green Olives - 120g
Pesto Princess Basil Pesto - 60ml
Spinach - 60g
GET FLUFFY
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
ZESTY FLAVOUR
Slice the zested lemons into 8 half moons and cut the remainder into wedges. Place the one for all rub, the picked thyme leaves and the grated garlic in a bowl. Add 2 tbsp of oil and the juice of 4 emon wedges. Season to taste and mix until fully combined.
‘EN PAPILLOTE’
Pat the trout fillets dry with paper towel and lightly season. Place a fillet in the centre of a piece of tinfoil or baking paper (large enough to wrap around the whole fillet). Coat in the garlic oil. Top with 2 lemon half-moons and 2 tomato discs. Tightly close the tinfoil or baking paper over the fish, sealing it in. Repeat this process with each fillet. Place each parcel on a baking tray and cook in the hot oven for 12-15 minutes until soft and flakey.
FINAL TOUCHES
Once the bulgar wheat is cooked, toss through the halved olives, the diced tomato, ½ of the basil pesto and the rinsed spinach until wilted. Season to taste.
MEAL FOR ROYALTY!
Plate a delicious pile of loaded bulgar wheat alongside the trout en papillote. Keep the parcels closed until starting your meal so the tantalising aroma can be inhaled. Sprinkle over the lemon zest and dollop with the remaining basil pesto. Et voilà!
Bulgur Wheat - 400ml
Lemons - 2
NOMU One For All Rub - 40ml
Fresh Thyme - 15g
Garlic Cloves - 4
Rainbow Trout Fillets - 4
Plum Tomatoes - 4
Pitted Green Olives - 160g
Pesto Princess Basil Pesto - 80ml
Spinach - 80g
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