Ingredients:

  • 4 medium whole Rainbow Trout (approx. 300g/10.5 oz each), scaled and gutted
  • 1 teaspoon fine sea salt, plus extra for finishing
  • ½ teaspoon freshly cracked black pepper
  • 4 tablespoons unsalted butter, softened or room temperature
  • 2 large cloves garlic, minced finely
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh chives or parsley, finely chopped
  • Zest of 1 large lemon
  • 4 thin slices of fresh lemon, for placing inside the cavity
  • 1 large lemon, sliced into eight thin rounds (2 rounds per fish)
  • 2 tablespoons dry white wine or fish stock (optional)
  • 2 sprigs of fresh rosemary or thyme (optional, for aromatic placement outside the fish)

Instructions:

  1. Preparation and Preheat: Set the oven temperature to 200°C / 400°F. Rinse the trout under cold water (inside and out) and pat them very dry with kitchen paper. Tear off four large, rectangular sheets of heavy-duty foil and place them on a baking tray.
  2. Create the Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped dill, chives (or parsley), and lemon zest. Mix until thoroughly combined. Stir in ½ teaspoon of salt and ¼ teaspoon of pepper into the butter mixture.
  3. Season and Stuff the Trout: Lightly season the cavity (inside) of each trout with a pinch of salt and pepper. Divide the herb butter mixture equally among the four trout. Gently smear and push the butter mixture along the inside cavity wall of the fish. Place one thin slice of fresh lemon inside the cavity of each fish.
  4. Construct the Foil Packet: Place one seasoned, stuffed trout in the centre of each piece of foil. Lay two thin lemon rounds and an optional sprig of rosemary or thyme on top of the fish. Drizzle ½ tablespoon of white wine or stock around the base of the fish on the foil (optional). Bring the long edges of the foil up and together, crimping them tightly, and then fold and crimp the short ends to create a securely sealed packet with air space above the fish.
  5. Bake and Rest: Place the baking tray with the sealed packets in the preheated oven. Bake for 15 to 20 minutes until the flesh flakes easily. Carefully remove the tray from the oven and let the packets rest on the counter for 3–5 minutes before opening.
  6. Serve: Use scissors or a knife to carefully cut open the top seam of the foil (watch out for escaping steam!). Gently lift the fish onto serving plates, discarding the excess liquid and spent aromatics from the foil. Serve immediately.