Local Trout in Paper with Fresh Herbs
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Total Time: 30
Yield: 4 to 6 servings
Ingredients:
4 whole trout, gutted (1/2-3/4 pound each)Kosher or sea salt and freshly ground black pepper
2 lemons, sliced (12 slices total)
Fresh sprigs tarragon, thyme, rosemary, oregano
Instructions:
To gut fish, first rinse thoroughly; then, using a sharp knife, slit belly from vent hole (at base of anal fin) to gills. Remove head from just behind pectoral fins. Remove innards and scoop out kidney line (brownish-red line along spine). Season cavity with salt and pepper. Fill each cavity with 3 lemon slices and fresh herb sprigs. Wrap in parchment paper and fold to seal. Heat grill to medium and place bundles on grate seam side up. Cook 20 minutes.Browse Similar Recipes
- By Category: Fish and Seafood
- By Prep Methods: Grill
- By Course: Main Dish
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