Keto trout and asparagus parcels

A low-carb dinner from the oven. Fresh trout fillet steams in its own juices on a bed of fresh green asparagus and butter. Big flavour for very little effort.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 420 kcal per serving
• Protein: 45 g
• Fat: 24 g
• Carbs: 4 g

Ingredients

• 400g trout fillet
• 300g asparagus
• 40g butter
• 1 lemon
• 3 sprigs of dill
• 1 pinch of pepper

Method

You’ll need: oven

1. Preheat the oven to 200 °C (180 °C fan) and tear off two large pieces of baking paper.
2. Snap the woody ends off the asparagus and lay it in the middle of the baking paper.
3. Rinse the trout, lay one fillet on each pile of asparagus and season generously with pepper and dill.
4. Dot with small knobs of butter and squeeze a little lemon juice over the fish.
5. Fold the baking paper tightly at the top into a parcel and steam the fish in the oven for 20 min.

Good to know

Think cooking fish perfectly is hard? En papillote (cooking in a parcel) forgives almost anything, because the trout steams quickly in the buttery juices.

Swaps

Trout fillet → cod (milder flavour). Green asparagus → courgette slices (available all year round). Butter → olive oil (for pescatarians who avoid milk).

Cooking tips

The baking paper must be really tight and sealed. If necessary, simply twist the sides like a sweet wrapper.

Storage

Best eaten as soon as it's unwrapped – reheated fish can smell unpleasant.

Allergens

Contains fish and milk. Gluten-free.