INGREDIENTS:
- Olive oil
- 2 small steelhead trout, cleaned and butterflied (opened up with the halves still attached), about 1 pound
- 1 lemon, sliced
- 4 fresh parsley or dill sprigs
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Heat the oven to 400 degrees F. Cut two sheets of heavy duty aluminum foil that are larger than your fish.
- Place trout, skin side down, on each piece of foil. Lightly oil both sides with oil. Season both sides, inside and out, with salt and pepper.
- Place two parsley (or dill) sprigs and two lemon slices down the middle of each fish.
- Fold up the foil by grabbing at the edges and crimping together to make a packet.
- Place packets of fish onto a baking sheet. Bake for 10 to 15 minutes, checking one packet after 10 minutes. The flesh should pull apart easily with a fork.
- Place each packet on a plate. Carefully open the foil packets — take care not to let the steam burn you. Slide the fish away from the packet and onto the plate and pour juices over it.
- Serve with more fresh herbs and lemon slices.
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