Servings: 0
Ingredients
- Extra virgin olive oil
- 4 small rainbow trout boned
- Salt
- freshly ground pepper
- 2 lemons one sliced, one cut in wedges
- 8 fresh tarragon or dill sprigs or 4 rosemary sprigs
- Chopped fresh tarragon dill or parsley for serving
Instructions
- Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
- Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
- Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.
Tried this recipe?Let us know how it was!
NYT Recipes
I had 2 medium/large trout for this recipe. I used tarragon as my herb and made brown rice in a vegetable broth to accompany the fish. I used 2 walnut sized orange/lemon fruit, indigenous to Ecuador, sliced for the cavity, along with herbs and salt and pepper. I did not flay the fish but cooked it as is. This recipe is a keeper.
So glad you enjoyed it! Thanks for your creative additions!