Trota al Cartoccio

• 4 rainbow trout, about 250g each
• 32 thin slices of lemon
• salt and pepper
• small bunch of chervil

Preheat the oven to 200°C/Gas 6. Have ready 4 pieces of foil large enough to wrap the fish fairly loosely.

Clean the trout and remove the scales and all the innards (or get your fishmonger to do this). Wash the trout, and dry them. Cut off the fins. Make 4 incisions in one side