• 4 fresh trout filets, 120-150 gr (1/4 pound) each
  • 2 leeks, white part only, sliced
  • 2 garlic cloves, minced
  • 2 tomatoes, seeded and diced
  • 125 ml (1/3 cup) white wine
  • 10 ml (2 tbsp.) olive oil
  • Salt and pepper to taste
  • Fresh dill to taste
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  • Preheat oven to 425ºF/220ºC. In a bowl, combine leeks, garlic, tomatoes, wine and oil. Season to taste. Centre each filet of trout on 4 sheets of aluminum foil, top with leek mixture and sprinkle with fresh dill. Fold foil into airtight bundles. Place bundles on a baking sheet and bake for about 10-12 min or until fish is easily flaked with a fork.

Chef's notes

Serve with carrot, parsnip, zucchini julienne. Can also be made with turbot fillets.