Trout Baked in Foil with Rosemary & Lemon

Baked, individual foil packets filled with an olive oil-brushed whole trout topped with slices of lemon and fresh sprigs of rosemary.

Recipe Ingredients:

4 teaspoons olive oil
8 rosemary sprigs
4 trout
Kosher or sea salt and freshly ground black pepper, to taste
2 lemons, cut into thin rounds

Cooking Directions:

1. Preheat the oven to 425°F (220°C).
2. 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.
3. 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.
4. 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.