Trout en Papillote with Roasted Brussels Sprouts and Shiitake Mushroom Pan-Sauce
Cooking “en papillote” is a French technique in which food is cooked inside a parchment (or foil) envelope. The envelope traps all the flavors, resulting in a moist, aromatic dish. We’re using this technique to steam delicate trout along with rosemary and lemon. A creamy mushroom sauce makes the meal complete!
Allergens: Fish, Milk, Wheat
* Please be aware that while every effort has been made to identify allergens in all recipes, it is your responsibility to review the ingredients and make substitutions to meet your dietary needs and allergies. Feel electric are not responsible for any illness resulting from a lack of adherence.
Serves2CourseDinnerCook35 minsTotal Time35 minsDifficultyEasy
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