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Local Trout in Paper with Fresh Herbs

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Local Trout in Paper with Fresh Herbs

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.
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