Whole Baked Fish (Trout) in Foil with Vegetables

Whole baked fish (trout) in foil with broccoli and asparagus, Vermouth and butter is the perfect, foolproof way to cook fish on the bone.

This dish will take around 45 minutes to prepare and cook, but once you have the foil packets made, your work is done, and it is all very easy!

Baked Whole Fish in Foil: Rainbow Trout

I adore cooking with fish; it is simply magical, packed with all of the good stuff that we should eat more of and less of the stuff we should be eating less of... but most importantly, it is delicious and often quick to cook!

And fish on the bone is an absolute delight, I've got dishes that range from whole BBQ tandoori fish and whole oven-baked sea bass to my Thai mackerel choo chee curry and a beautiful pan fried brill with sauce vierge.

However, for many, cooking fish is seen as "risky" and a bit of a dark art. But this whole baked fish in foil is practically foolproof, and it makes its own sauce, with very little washing up.

Wrapped in foil, the fish steams in its own juices and the flavours that you add.

In addition to this, anything else you add to the packet adds to the flavour and receives the flavour from the fish.

I use rainbow trout in this dish and pair it with tenderstem broccoli and asparagus, which steams with the fish... like I say, this is incredibly easy!

And because we are steaming the fish, it is a much gentler way of cooking. Which means it is very difficult to get wrong.

Boy, am I good to you!

Frequently Asked Questions

Can I use a different type of fish?

Yes, this dish will work with any similarly shaped and sized fish. Sea bass and mackerel are particularly good, and sea bream works well too.

Can I use boneless fish or fillets?

Yes, but your timing will change fundamentally and thinner fillets like rainbow trout or sea bass will not give you enough time to cook vegetables in the same packet.

But if you want to do something similar with boneless fish, check out my Cod en Papilotte recipe.

Can I use different vegetables?

Yes, throw anything other than root vegetables in here, and you are good to go. Shredded leeks, sliced fennel and green beans are superb. Spring onions and shredded peppers also work well.

Do I have to use Vermouth?

No, but I love the flavour with fish, dry sherry or a dry white wine, both also work well.

If you want to avoid alcohol, add a splash of fish stock and an extra splash of lemon juice.

Serving Suggestions

The only thing that this fish baked in foil recipe is missing is some carbs, as far as I am concerned.

That to me means some potatoes, so I have opted for some simple buttered boiled new potatoes with lots of parsley in the pictures on this page.

Crispy fried potatoes or roasted, crushed new potatoes also work wonderfully.

If you want to keep it light, then pair it with a simple green salad and a hunk of bread to mop up the juices from the plate when you are done.

Equipment Used

I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Oven.
• Tin foil.
• Baking tray.
• Chopping board.
• Kitchen knife.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• A spatula and kitchen tongs for serving.