Create and Cook 2010: Fragranced Trout Parcels with Sesame Noodles - Serves 2



  • 2 x 125g Hampshire trout fillets
  • 2 large oranges, zested and juiced
  • 1 small red chilli, finely chopped
  • 3 spring onions, sliced
  • 1 tbsp soy sauce
  • 1 pak choi, rinsed
  • 125g medium egg noodles
  • 1 dsp sesame oil
  • 1tsp toasted sesame seeds
  • Pratt’s Rapeseed oil for brushing
  • Aluminium foil cut into 2 medium squares

Full Method


Preheat oven to 200ºC / Gas Mark 6

  1. Place orange juice, zest, chilli, spring onion and soy sauce into a bowl and mix.
  2. Brush the aluminium foil squares with oil. Divide the pak choi between the foil squares.
  3. Place the trout fillets on top of the pak choi. Spoon the sauce onto the fish and fold the sides of the foil together to form a parcel, making sure it is well sealed. Place in a steamer and cook for 5 – 6 minutes.
  4. Cook the egg noodles as per the pack instructions, drain and put into a bowl. Mix with sesame oil and seeds. Roll onto a warm plate.
  5. Carefully remove the foil parcels from the steamer. Open the foil and slide the fish and pak choi onto the noodles. Pour over any remaining sauce and serve.
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