Individual foil packets
are filled with an olive oil-brushed whole trout topped with
slices of lemon, fresh sprigs of rosemary and baked.
Trout
Baked in Foil with Rosemary & Lemon
4 teaspoons olive oil
8 rosemary sprigs
4 trout
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 lemons, cut into thin rounds
- Preheat the oven to 425°F
(220°C).
- Cut 4 sheets of heavy-duty
foil about 12-inches square. Spoon a teaspoon of olive oil onto
the dull side of each one and brush it evenly over the foil.
Place a sprig of rosemary in the cavity of each fish and salt
and pepper generously.
- Lay each trout on a piece
of foil and top with a 1/2 of the round slices of lemon and another
sprig of rosemary. Fold the foil loosely over the fish and crimp
the edges together tightly. Place the packets on a baking sheet
or in a baking dish and bake for 20 minutes, until the fish flakes
easily when pierced with a fork.
- Remove from the heat.
Slit the packets across the top and serve the fish in the foil.
Guests should transfer their fish to their plates and pour the
juices in the foil over the fish. Serve with the extra round
slices of lemon.
Makes 4 servings.
