Trout en Papillote

• 4 small trout
• 2 tablespoons finely chopped onion
• ½ pound

Clean and prepare 4 small trout. Sauté finely chopped onion, mushrooms and parsley in 4 tablespoons butter until onion is transparent; season to taste with salt and freshly ground black pepper, and stuff fish with this mixture.

Cut 4 rectangles of foil large enough to envelop fish completely