Baked Trout with Mango and Mushroom in a Foil Bag

Baked Trout
Allow one or two per person according to the size of the fish.

  • 1 Large mango peeled and sliced
  • 2 cups Fresh button mushrooms quartered
  • ½ cup Carrot peeled and sliced into thin strips
  • 3 Tbls Chopped parsley
  • ½ cup Chopped spring onion
  • ½ cup White wine
  • Salt and freshly ground white pepper


Lay a sheet of foil flat with a diameter of 40 cm. Drizzle with olive oil. Open the deboned trout and place on the foil. In the centre of the trout fold in the mangoes, mushroom, carrots and onions. Sprinkle with parsley, wine and season. Close the trout and fold over the foil tucking in the sides, resembling a well sealed bag. Bake the trout in a pre heated oven set at 200°C for 8 to 10 minutes. The bag should puff up and serve at once.

Wild rice and a green salad or green vegetables go well with the trout. If like, serve with almond butter.

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