800 g trout
200 g baby plum tomatoes
50 g black olives
50 g capers
100 g boiled potatoes
1 bunch fresh dill
Rock salt as required
Extra virgin olive oil as required
Total weight: 800/ 1100 g
Prepare the trout, scale and gut it.
Cut a sheet of baking paper to about 35 cm in length and lay the cleaned trout in the centre.
Season with rock salt, stuff the belly with a clove of garlic and some lemon rind, add all the other ingredients and finally a drop of oil.
Close the baking paper to form a sealed packet.
Select the "fish en papillote" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
You can use this recipe with any other kind of fish too, as long as the weight is the same as indicated in the recipe.
You can also add seafood or other ingredients like parboiled vegetables, which will make the dish even tastier.