Trout fillet en papillote and zucchini spaghetti with maple dressing

Trout fillet en papillote and zucchini spaghetti with maple dressing

Servings : 4

Directions : 15 minutes

Cook in : 5 minutes


2 to 3 zucchinis, not peeled
30 to 45 ml (2 to 3 tbsp) of maple & garlic dressing or classic maple dressing
Zest of 1 lemon and 30 to 45 ml (2 to 3 tbsp) of lemon juice
60 ml (¼ cup) of fresh dill, minced
5 ml (1 tsp) of maple vinegar
4 green onions, green part finely minced and the white part cut into sections
Extra virgin olive oil
4 trout fillets of about 2.5 cm (1”) thick (approximately 650 g), skinned
20 ml (4 tsp) of maple fish rub
Maple fleur de sel
Maple pepper
160 ml (⅔ cup) of plain Greek yogurt
Lemon wedges 


  1. Preheat the barbecue to high.
  2. Cut the zucchini spaghetti using a spiralizer or a mandolin. Place in a bowl. Add the garlic maple dressing, lemon zest and juice, maple vinegar, green onion (green part only) and dill. Mix. Season with salt and pepper to taste. Set aside.
  3. Brush 4 sheets of aluminum foil with oil. Place one trout fillet on each. Sprinkle with the maple fish rub. Garnish with the green onion (white part) and a drizzle of olive oil. Seal up the papillotes.
  4. Place the papillotes on the grill, close the lid and reduce heat to medium. Cooking time will vary according to the thickness of the fillet (approximately 5 minutes for fillets 2.5 cm/1” thick).
  5. Once plated, baste each fillet with the cooking juices and sprinkle with maple fleur de sel and maple pepper. Serve with zucchini spaghetti, a generous dollop of Greek yogurt and a lemon wedge.


    Replace the dill with fresh mint.


    If the thickness of the trout fillets is uneven, fold the thinnest part onto itself so it cooks more uniformly.