Trout & New Potatoes in Parchment with Spring Salsa Verde

This easy spring trout dish is made en papillote, a classic French technique that involves wrapping food in parchment, so it gently steams in the oven. It's a great technique for delicate fish and springtime ingredients. Try this with a side of our Slow-Cooked Asparagus with Balsamic Reduction.


  • 1/2 pound new potatoes
  • 1/4 cup extra virgin olive oil, divided
  • 2 shallots, thinly sliced
  • 3 cloves garlic, minced
  • sea salt and freshly ground black pepper, to taste
  • 4 trout filets (4 ounces each)
  • 4 sprigs thyme
  • 1/4 cup dry white wine or vermouth
  • 3/4 cup mixed spring herbs (such as parsley, mint and/or chives)
  • 1 lemon


  • Preheat oven to 400°F.
  • Slice the potatoes 1/8 inch thick. Combine in a medium bowl with 1-1/2 tablespoons oil, shallots, garlic, salt and pepper, tossing to coat.
  • Cut four 14-inch squares of parchment paper. Fold each in half. Then unfold, and lay each flat. Top half of each parchment square with one fish filet. Sprinkle with salt and pepper. Top evenly with potato mixture and thyme sprigs. Drizzle evenly with wine.
  • Fold empty half of parchment over filling. Beginning at one short end, fold edges up and tightly over themselves, working your way around the rectangle. Transfer packets to a sheet pan. Bake 10-15 minutes, or until puffed and golden brown.
  • Meanwhile, chop herbs, and place in a small bowl. Grate lemon zest to equal 1 teaspoon. Stir lemon zest and remaining 2½ tablespoons oil, salt and pepper into herbs.
  • When fish is done, transfer packets to individual plates, and let rest 5 minutes. Cut lemon into wedges. Carefully slice packets open, and serve drizzled with salsa verde and lemon wedges.
Servings: 4
Want to learn how to master nourishing, easy weeknight meals (without spending hours in the kitchen)?Click here to register for my free training!

Share The Love!

Print The Recipe

How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


Big City Lamb Souvlaki

When I lived on Corfu, souvlaki meant skewered cubes of grilled, marinated pork. But on a trip through Athens seeking out the best street food and mezedhes, we found this lamb version to be utterly addictive; moist and tender with just the right amount of spice.

Read More

Squash & Cheddar Tacos

Aside from being a simple, tasty lunch or dinner, these little tacos are pretty little things too. Also feel free to tuck any other leftovers in there you like.

Read More

Privacy Policy

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel ullamcorper nisl. Praesent tincidunt nibh sit amet sagittis porttitor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Curabitur elementum tincidunt fringilla. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Sed dapibus sed est nec blandit. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Nam ut dui enim. Nullam ac ornare odio. Nullam pulvinar purus porttitor dolor gravida lobortis.

Ut pulvinar pulvinar neque ut euismod. In tempor placerat risus, ut tempus eros congue vel. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In sit amet tempor ante, eget lacinia ipsum. Nunc in condimentum ex. Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. Quisque non justo convallis, scelerisque nulla sit amet, tincidunt augue.