This recipe was born in the Smoky Mountains of Tennessee where, as kids, we went camping with our parents. We caught fresh trout, and Mama cooked them right up on the grill in foil packs. It was the best-tasting fish we’d ever had. If we’re making this over a campfire, we serve it on its own. At home, it goes well with green beans.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
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.
Step 3
Place the tents on a baking sheet and bake for 20 minutes. Transfer the tents to four plates and open carefully.
