Trout baked in Savoy cabbage leaves

Trout baked in Savoy cabbage leaves


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About this recipe: Trout are wrapped in Savoy cabbage leaves and baked with aromatic herbs and pink peppercorns. These fish parcels are delicious!

Deborah Lo Scalzo

Serves: 4 

  • 4 trout, 250g each
  • 8 large Savoy cabbage leaves
  • 15g chives, finely chopped
  • dill
  • 1 teaspoon pink peppercorns
  • 1 teaspoon coriander seeds
  • coarse salt
  • extra virgin olive oil
  • boiling water from the kettle

Prep:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Clean the trout (or have your fishmonger do this), wash and pat dry with kitchen paper. Blanch the cabbage leaves in salted water for 1 minute.
  2. Partially overlap 2 cabbage leaves and place 1 trout on each. Stuff the trout with a few sprigs of dill, pink peppercorns, coriander seed and the chopped chives. Put the same ingredients on the outside of the trout and also add coarse salt and a sprinkling of olive oil. Roll up the fish in the leaves and secure with kitchen string.
  3. Place each fish parcel in a baking dish. Add about an inch of boiling water, cover with foil and bake the trout in the oven at 180 C / Gas 4 for 20 minutes.

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