Trout en Papillote with Fennel & Citrus

Fennel, citrus, and mint stand out in this French inspired dish. Perfectly cooked trout next to farro and carrots.

Trout en Papillote with Fennel & Citrus

Wine Pairing:


Active Time:

30 - 35 minutes

Total Time:

35 - 40 minutes



  • 0.15 oz thyme
  • 0.5 oz italian parsley
  • 0.5 oz mint
  • 1 bulb fennel
  • 1 head broccoli
  • 2-3 carrots
  • 4 tangerines

Spice Mix

  • 1 tsp sea salt
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp mustard powder

Proteins and More

  • 1 cup farro
  • ¼ cup pistachios
  • 4 rainbow trout fillets

Pantry Items

  • 1 tsp sea salt
  • 3½ tbsp olive oil
  • 4 tbsp butter

1: Preheat oven to 400ºF and remove 4 tbsp butter from the fridge to soften

2: Cook farro:

  • In a medium-sized saucepan, add 3 cups of water, ½ tsp of sea salt, farro and bring to a boil. Reduce heat to low, cover, and simmer for about 30 minutes or until farro is tender.

3: Prepare herb-butter, broccoli, and carrots:

  • Finely destem and dice thyme and mix with 4 tbsp room temperature butter until well blended. If unsalted butter add pinch of sea salt.

  • Chop carrots into ¼” coins. Cut broccoli head into florets, chop stems into ¼” chunks.

  • Toss broccoli and carrots with ½ tsp sea salt and 2 tbsp olive oil until evenly coated. Spread mixture onto baking sheet and place into oven. 

  • Cook for 12 minutes or until broccoli florets begin to caramelize and remove from sheet. Keep cooking carrots until tender, around 30 minutes total.

  • Place softened thyme butter in bottom of a bowl. Pour cooked vegetables over the thyme butter and toss to coat.

4: Prepare trout:

  • Separate trout into 4 separate fillets. Evenly sprinkle each with spice mix. 

  • Cut fennel in half and into very fine slices. Cut 2 tangerines in half, then into very thin wedges. Layer several slivers of fennel and tangerine wedges on each fish fillet. 

  • Squeeze the juice from ½ a tangerine onto each fillet. Using a spatula, slide 2 fillets into each parchment pouch and seal tightly to ensure fish is steamed thoroughly. 

  • Place pouches on a baking sheet and bake in the oven for 12 minutes. Leave pouches sealed until ready to serve.

5: Serve:

  • Mince parsley and mint, roughly chop pistachios and stir into the farro with 1½ tbsp of olive oil.

  • Spoon farro onto plate alongside vegetables. Cut open pouches with trout and transfer to plate using a spatula. Squeeze any remaining tangerine over dish. 

Chef tips

Most people eat rainbow trout under 14” long without scaling them. If you want a milder trout, scrape skin with a sharp knife from tail to head until all scales are gone.