Ingredients for 4 people

  • 200 g fillet of trout or salmon (a fillet for each person)
  • Extra virgin olive oil, to taste
  • Chopped fresh herbs, to taste
  • Chilli, to taste
  • De Nigris Thick & Intense Balsamic Vinegar of Modena
  • a slice of lemon

For the recipe

 

Preheat oven to 200°C, then for each person, place a well-seasoned fillet of trout or salmon on a sheet of baking paper, brush fish and paper with extra virgin olive oil,  scatter with chopped fresh hebs and chili, drizzle with De Nigris Thick & Intense Balsamic Vinegar of Modena, top with a slice of lemon, and tie your parcel up with string. Moisten top of paper parcel with water, place on a baking sheet, and cook for 20 to 25 minutes, until the fish is cooked though. Serve in the paper, with salad or homemade chips.