Ingredients:

  • 4 medium Whole Trout (or Fillets), cleaned and gutted
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp Unsalted Butter, chilled (divided into 8 small pats)
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 small Shallots (or Red Onion), very thinly sliced
  • 4 cloves Garlic, thinly sliced
  • 2 Tbsp Fresh Dill, finely chopped
  • 1 Tbsp Fresh Flat-Leaf Parsley, chopped
  • 4 sprigs Fresh Thyme Sprigs
  • 1 medium Lemon, thinly sliced rounds
  • 4 Tbsp Dry White Wine (e.g., Pinot Grigio) or Chicken Stock

Instructions:

  1. Preheat the oven to 400°F (200°C) and place a baking sheet inside to preheat. Rinse the trout thoroughly under cold water, pat dry with kitchen paper, and season the cavity and outside lightly with salt and pepper. Prepare the aromatics: thin slice the shallots, garlic, and lemon. Combine the chopped dill and parsley.
  2. Cut four large sheets of heavy-duty foil (about 18 inches long). Lightly brush the center of each foil sheet with olive oil. Layer half of the sliced shallots and garlic on the oiled center of each sheet, then place one seasoned trout on top.
  3. Stuff the cavity of the trout with a few lemon slices, two pats of butter, and a generous sprinkle of the mixed fresh herbs. Place the remaining lemon slices and thyme sprigs on top of the fish. Pour 1 tablespoon (15 ml) of white wine or stock over the top of the fish in each parcel.
  4. Seal the parcel: bring the two long sides of the foil together and fold the edges over twice to create a tight, rolled seal. Tightly fold and crimp the short ends inwards, leaving a small air pocket above the fish. Transfer the sealed parcels to the preheated baking sheet. Bake for 18–20 minutes, or until the fish is opaque and flakes easily (145°F / 63°C internal temperature).
  5. Allow the parcels to rest for 2 minutes before serving directly on the plate. Carefully cut open the top of the foil and spoon the cooking liquid (jus) over the fish before eating.