Add a squeeze of lemon juice and garnish with fresh chopped chives or dill. Stuff each one with sliced tomato, mixed with 2 chopped spring onions. Sprinkle fish with lemon juice, salt and pepper, and wrap individually in foil. Bake until fish is tender. Remove fish from foil and serve with cooking juices poured over.
Trout is done when there is no rosy-red color deep in cavities.
Fish should just be cooked through but still juicy. To serve, squeeze lemon juice over fish, sprinkle with parsley, and pour hot, browned butter from pan over trout to make the parsley sizzle. All rights reserved.