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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.
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.
Serves 4 |
