Ingredients
- Four 12-ounce boned whole trout
- Salt and freshly ground black pepper to taste
- 4 tablespoons unsalted butter (1/2 stick)
- cut into 16 pieces
- 4 fresh rosemary branches
- 2 lemons
- each cut crosswise into 8 slices
Instructions
- Preheat the oven to 400F.
- Lay a 20-inch sheet of aluminum foil on a counter and place an open trout, skin side down, in the center.
- Season the trout with salt and pepper.
- Dot one side of the trout with 2 pieces of butter and top with 1 rosemary branch and 4 slices of lemon.
- Top the lemon with 2 more pieces of butter.
- Fold the other side of the trout over the filling.
- Fold the edges of the foil up into a tent, tuck the ends under, and press down the edges to seal.
- Repeat with the remaining trout.
- Place the tents on a baking sheet and bake for 20 minutes.
- Transfer the tents to four plates and open carefully.
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