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Epicurious

Baked Trout with Lemon and Rosemary

This recipe was born in the Smoky Mountains of Tennessee where, as kids, we went camping with our parents. We caught fresh trout, and Mama cooked them right up on the grill in foil packs. It was the best-tasting fish we’d ever had. If we’re making this over a campfire, we serve it on its own. At home, it goes well with green beans.

Recipe information

  • Yield

    serves 4

Ingredients

Four 12-ounce boned whole trout
Salt and freshly ground black pepper to taste
4 tablespoons unsalted butter (1/2 stick), cut into 16 pieces
4 fresh rosemary branches
2 lemons, each cut crosswise into 8 slices

Preparation

  1. Step 1

    Preheat the oven to 400°F.

    Step 2

    Lay a 20-inch sheet of aluminum foil on a counter and place an open trout, skin side down, in the center. Season the trout with salt and pepper. Dot one side of the trout with 2 pieces of butter and top with 1 rosemary branch and 4 slices of lemon. Top the lemon with 2 more pieces of butter. Fold the other side of the trout over the filling. Fold the edges of the foil up into a tent, tuck the ends under, and press down the edges to seal. Repeat with the remaining trout.

    Step 3

    Place the tents on a baking sheet and bake for 20 minutes. Transfer the tents to four plates and open carefully.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
TagsTroutFishSeafoodLemonCitrusFruitRosemaryHerbs & SpicesMainDinnerNut FreeGluten FreeKeto5 Ingredients or FewerQuickEasy30 Minutes or LessOven BakeGrillingCookbooks
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