Trout in an Envelope with Sweet Peppers and Citrus

Serves 4

At home you can make this dish using parchment paper to form the envelope (don't use wax paper). At camp the same effect can be achieved with foil - without an oven you can cook the foil package on the grill. The great thing about this method is that all the flavours are locked in and the fish is always moist from the aromatic steam.

Preheat oven to 375 F.
Lay out the 4 sheets of parchment on the counter with a crease folding each in half. Place the trout filets on each of the parchments on the side of the crease away from you. Season with salt and pepper and dot with the butter. Lay in the strips of bell pepper and lemon then sprinkle with the white wine. To fold the parcels, lay the empty side of the sheet over the one with the food on it and make a first fold on the left hand side of the crease. You will make a series of folds, each sealing the last so as to make an air tight envelope for the fish. It helps to start each new fold about halfway along the previous one. To finish, twist the last fold underneath the parcel. Repeat with the remaining packages . Place on a cookie sheet and bake 8-10 minutes until the paper package is puffy. If you want to check, open the bottom of one of the packages with a small knife to inspect the fish for doneness. Be careful at is will be very hot! Let your guests open these in front of themselves at the table to a puff of delicious steam. Enjoy!