• 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


  1. Heat the oven to 400 degrees F. Cut two sheets of heavy duty aluminum foil that are larger than your fish.
  2. 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.
  3. Place two parsley (or dill) sprigs and two lemon slices down the middle of each fish.
  4. Fold up the foil by grabbing at the edges and crimping together to make a packet.
  5. 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.
  6. 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.
  7. Serve with more fresh herbs and lemon slices.

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