Trout en papillote with sage and lemon, chard and potatoes

Ingredients

For 1 serving

• Trout180 g
• Swiss chard200 g
• Potatoes150 g
• Extra virgin olive oil8 g
• Fresh sageto taste
• Lemon0.5
• Garlic1 clove
• Saltto taste

Contains: fish,

Method

1. Heat a conventional oven to 190 °C and bring a pan of salted water to the boil for the potatoes.
2. Rinse and dry the trout; wash the lemon and cut a few slices. On a sheet of baking paper lay the salted trout with the fresh sage leaves and lemon slices, inside the belly too if it's whole, and close the parcel tightly.
3. Bake the parcel for 18 minutes, until the flesh is pale pink and opaque and lifts easily off the bone.
4. Meanwhile peel the potatoes, cut them into roughly 2 cm cubes and boil for 12–15 minutes, until a fork slides through; drain and salt.
5. Wash the chard, trim the ends of the stalks and cut the leaves into strips. In a frying pan warm the oil with the crushed garlic over medium heat, add the still-damp chard and a pinch of salt and sauté for 5 minutes, until wilted and tender.
6. Open the parcel carefully (watch the steam) and serve the trout with the chard and potatoes.