Trout en papillote

• large carrots↗2

  cut into batons

• celery↗3

  sticks, cut into batons

• olive oil↗1 tbsp tbsp
• sugar↗½ tsp tsp
• white wine vinegar↗6 tbsp tbsp
• trout↗4 x 175g

  fillets

• basil leaves↗
• lemon↗juice 1

  juice 1

Step-by-step instructions

1. 1

   Heat oven to 190C/fan 170C/gas 5. Put the carrots and celery in a pan with the oil, sugar, wine, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender. Cool.

2. 2

   Cut four large sheets of baking parchment, about 35cm square. Divide the vegetables between them and top each with a trout fillet. Scatter a few basil leaves and a little lemon juice over each, then season the fish with a little salt and pepper. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.

3. 3

   Put the parcels on two baking sheets and bake for 15-20 mins (depending on the thickness of the fish). Serve in their paper with some steamed new potatoes.