Poached Lemon Trout Parcels

A zesty citrus butter adds a delicious flavour to trout fillets in Mike Robinson's quick and simple fish dish
By Mike Robinson
Poached Lemon Trout Parcels
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 4 trout fillets
  • 55 g butter
  • grated zest of 2 lemons, (ideally Amalfi lemons)
  • small handful of lemon balm leaves
  • 4-5 sprigs of lemon thyme
  • 1 clove garlic, chopped
  • small bunch of flat leaf parsley
  • 2 tbsp olive oil
  • sea salt and coarsely ground black pepper


1. Lay each trout fillet out flat on a piece of cling film. Dot with the butter.

2. Using a pestle and mortar or food processor, grind together the lemon zest, lemon balm, lemon thyme, garlic, parsley and olive oil into a rough paste. Season with sea salt and coarsely ground pepper.

3. Spread the lemon paste over the non-buttered trout fillet sides. Wrap up each fillet in the cling film, forming a parcel, and fasten into parcels using either grass or kitchen string.

4. Bring a large saucepan of water to the boil, add the trout parcels and simmer for up to 20 minutes until cooked through. Unwrap and serve at once.

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