Whole Trout en Papillote is a fancy way of saying trout cooked in parchment paper. What better way to cook up your child’s fishing bounty than whole, right on the grill or in the oven?

This can also be a cool way to open a discussion about using the entire fish…(dad eats the head right?) and not leaving anything to waste. Here is a simple recipe from the Food Network, give it a go on your grill with kid caught fish or store bought and see how your family responds to seeing the entire animal as opposed to just cutlets.

Whole Trout en Papillote

Recipe from Cooking for a Quarterback by Yolanda Banks and Levon Porter , Brown Publishing.

Ingredients

2 whole trout, dressed
Salt and pepper
1/2 cup sliced sweet yellow onion
2 handfuls fresh herbs (thyme, parsley and rosemary)
3 tablespoons lemon-shallot butter, recipe follows
1 lemon, sliced
2 tablespoons dry white wine
1 tablespoon extra-virgin olive oil
Parchment paper

Directions

Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to completely cover the fish when folded. Wash and dry the trout. Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone. Season the trout generously, inside and out with salt and pepper. Spread 1/4 cup of the onionson each sheet of parchment. Place fish on top, scored side up. Stuff the inside of the fish with herbs. (It?s ok if they stick out a bit). Top each fish with 1 1/2 tablespoons of the shallot butter. Cover with the lemon slices.Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish. Fold the parchment over the fish. Starting at 1 end, fold the paper on itself, making sure to completely seal it. At the end, fold it underneath itself. Repeat. Place fish on large baking sheet and cook for about 12 to 15 minutes. To serve, place trout en Papilloteon a platter. Cut the parchment at the table to ensure that all the aromas stay inside the package.

Lemon-Shallot Butter:

1 stick unsalted butter, softened
1 lemon, zest finely minced
1 small shallot, finely minced
Salt and pepper

In a food processor, combine all ingredients until mixed. Place whipped butter mixture onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Butter will keep in the freezer for at least a month.