Ingredients

The following ingredients have 2 Servings
  • 4 sprigs parsley
  • 1 lemon
  • 2 trout (with skin; each about 6-7 oz)
  • salt
  • peppers
  • 1 small garlic clove
  • 1 oz Cultured butter (20% fat; room temperature)

Instruction

  • Rinse parsley, shake dry, pluck leaves and chop finely. Rinse lemon in hot water and wipe dry. Cut 4 slices from the lemon.
  • Rinse trout fillets and pat dry, then cut each in half crosswise and season with salt and pepper.
  • Peel garlic, pass through a garlic press and mix with the softened butter in a small bowl. Add parsley and stir to combine.
  • Cut 2 sheets of aluminum foil (each about 12 x 16 inches) and place on a work surface. Fold up the edges of the foil and place 2 pieces of trout on each sheet. Dot with the herb butter, dividing evenly. Top each with 2 slices of lemon.
  • Fold the long sides over the filling and fold edges several times to seal. Fold in short sides to enclose. Place the packets on a baking sheet and bake in preheated oven on the middle rack at 400°F/convection 350°F until fish is cooked through, 8-10 minutes. Remove from oven and serve immediately.