Baking rainbow trout in foil packets helps the fish cook perfectly. While they bake, juices form at the bottom of the packet. This is delicious when spooned over the cooked trout when serving. Other ingredients to consider adding to the middle of the fish are thinly sliced garlic, onion, or greens (like spinach). If you have large fish or have steelhead trout (usually much larger than rainbow trout), you can still use our method, but the bake time will be longer.
2 small rainbow 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
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.