Lemon & Garlic Trout Parcels

In the depths of the COVID lockdown, when foodies missed feeding friends and had nobody to share recipes with, South Sensation set up #eatsouth. It’s a gaggle of food fanatics who are passionate about local produce and supporting our amazing local producers.

Our latest Collection is ChalkStream Trout farmed in crystal clear water drawn from the world-famous Test and Itchen Rivers in Hampshire. These fish are fit and lean with a unique, clean taste – check out our blog.


JO KEDWARD   #eatsouth

This recipe comes from Olive magazine.

Quick and easy to make, it has under 500 calories – perfect for a healthy, delicious midweek meal.

We served ours with a couscous and chickpea salad finished with plenty of coriander.



asparagus ½ bunch, trimmed

skinless trout 1 fillet about 140g

softened butter 2 tsp

garlic ½ clove, crushed

lemon ½, zested and juiced

flat-leaf parsley chopped
to make 1 tbsp


Lay a piece of baking parchment over a piece of foil on the work surface, and add the asparagus stems, in one layer, to the middle.

Place the trout fillet on top and season.

Mash the butter with the garlic, lemon zest, parsley and seasoning. Spoon onto the fish, add a slice of lemon and a squeeze of juice, and wrap the parcel up tightly.

Put in a steamer basket, and steam for 15-20 minutes, until the fish is cooked through.

Serve with more lemon squeezed over, if you like.