Lavash-Wrapped Trout with Tarragon

Lavash-Wrapped Trout with Tarragon
John Lee

We learned how to make this recipe from Nara Davtian, who in turn learned how to make it from her mother-in-law. Think of this dish as the French en papiotte style, wrapped in parchment paper, but even better because instead of paper, we’re using lavash. Other than the method of how the fish is cooked, what’s notable is the use of tarragon as the main seasoning for the trout, which gently imparts its anise flavor. If tarragon is out of reach, cilantro makes a good alternative, with a very different flavor.

This is an easy recipe to make for more people; just add more fish and lavash and increase the seasonings. If the fish are very large, you may want to cut them into thirds rather than halves. You can make this dish with bone-in trout, but be sure to warn family and friends that they’ll be taking the bones out of their fish parcels. Serve it with a Green Salad with Radishes.


  • 1 Tbsp sweet paprika
  • 1 ½ tsp kosher salt
  • 2 small butterflied and deboned trout (about 1 lb [455 g] total)
  • 4 sheets homemade Lavash or 2 sheets purchased lavash
  • ÂĽ cup [57 g] unsalted butter, plus more for spreading
  • 1 bunch tarragon
  • Lemon wedges for serving


  1. Preheat the oven to 400ÂşF [200ÂşC]. Line a rimmed baking sheet with parchment paper or lightly oil the baking sheet.
  2. In a small bowl, mix together the paprika and salt.
  3. To prepare the trout, trim off the fins, then cut the fish crosswise into 2 portions, separating the head from the tail. Rub the salt blend inside and outside of the fish pieces, using all of the blend.
  4. Trim each piece of lavash into a rectangle about 12 inches [35 cm] long and 10 inches [25 cm] wide. For each portion, place 1 tablespoon of butter and 2 sprigs of tarragon into the fish cavity, removing any tough stems if there are any. Place the fish at the base of the lavash along the shortest side. Tuck the ends of the long side over the trout, then roll it up as if you are making a burrito.
  5. Place the lavash packets, seam-side down, on the prepared baking sheet and spread a little bit of butter on top. Bake until the lavash is browned and crisp, about 20 minutes. Serve immediately with a side of lemon wedges. Lavash-wrapped trout is best the day it is made.

Recipe from Lavash by Kate Leahy, John Lee, and Ara Zada (Chronicle Books, 2019).

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