Baked Whole Rainbow Trout

Ingredients

•  Extra virgin olive oil
• 4 whole rainbow trout
  
•  Salt
•  freshly ground pepper
• 2 meyer lemons, one sliced, one cut in wedges
• 8 fresh dill sprigs, or 4 rosemary sprigs
•  Chopped dill or parsley for serving

Directions

1. Preheat the oven to 450 degrees F. Cut four sheets of aluminum foil into squares that are three inches longer than your fish. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two dill sprigs (or one rosemary sprig) and two meyer lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish. Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
2. Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
3. Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with dill or parsley. Serve, passing the meyer lemon wedges.