Herbed Trout In Foil Recipe
Ingredients
| 4 cleaned scaled river trout (about 1/2 lb. each) | ||
| Lemon juice | 2 Tablespoon | |
| Seasoned salt | 1 Teaspoon | |
| Basil | 1/2 Bunch (100gm) | |
| Dill | 1/2 Bunch (100gm) | |
| Sage | 1/2 Bunch (100gm) | |
| Butter | 2 Tablespoon | |
| Shallots | 2 | |
| Lemon | 1 | |
Directions
Thoroughly wash the trout inside and out, pat them dry and sprinkle with the lemon juice.
Sprinkle the insides with the seasoned salt.
Wash and shake the herbs dry.
Chop the dill, remove the leaves from the basil and sage.
Preheat the oven to 425°.
Lay dabs of butter on 4 large sheets of aluminum foil in which to wrap the trout.
Sprinkle 1/3 of the herbs on the foil sheets, another third inside the fish.
Lay 1 fish on each sheet of foil and sprinkle with the remaining herbs.
Peel and slice the shallots into thin rings and add to the fish.
Wash the lemon in warm water, dry it and cut into thin slices.
Decorate the fish with lemon slices, and wrap loosely in the foil.
Tightly close the edges of the foil.
Bake the fish 20 minutes.
Sprinkle the insides with the seasoned salt.
Wash and shake the herbs dry.
Chop the dill, remove the leaves from the basil and sage.
Preheat the oven to 425°.
Lay dabs of butter on 4 large sheets of aluminum foil in which to wrap the trout.
Sprinkle 1/3 of the herbs on the foil sheets, another third inside the fish.
Lay 1 fish on each sheet of foil and sprinkle with the remaining herbs.
Peel and slice the shallots into thin rings and add to the fish.
Wash the lemon in warm water, dry it and cut into thin slices.
Decorate the fish with lemon slices, and wrap loosely in the foil.
Tightly close the edges of the foil.
Bake the fish 20 minutes.
Chef
