4
Medium
Published 1965
Clean and prepare 4 small trout. Sauté finely chopped onion, mushrooms and parsley in
Cut 4 rectangles of foil large enough to envelop fish completely. Brush foil with melted butter or olive oil and place fish in centre of each piece of foil.
Sprinkle each fish with salt and freshly ground black pepper, top with a slice of lemon, and pour over
Bring the foil up over the top of fish and double-fold the edges to form a tight pocket. Close the ends of the foil by folding them over and turning them up so the juices will not run out.
Place on a baking sheet and