Foil baked trout

This is a pretty simple recipe and can be done in less than a half hour, provided that the trout is already gutted and cleaned. And, as long as the oil doesn't leak out of the foil packet, clean-up is easy. Assume serving size is one trout per person. I would recommend using olive oil on both sides of the fish to keep the skin from sticking to the foil.

Ingredients

1 trout, cleaned
fresh or dried herbs: thyme, parsley, garlic, poultry seasoning, whatever is available
lemon slices (optional)
unsalted butter, up to 1 tbsp
olive oil
sea salt, to taste
freshly ground black pepper, to taste

Directions

Preheat oven to 350 degrees F.

1. Tear out enough aluminum foil to wrap the fish in a rectangular package and lay fish, scored diagonally on both sides, in the center. Drizzle olive oil on both sides of the fish before adding herbs, salt and pepper.

2. Place two lemon slices, fresh/dried herbs, and butter inside the fish. You can also sprinkle a salt-free seasoning blend on both sides of the fish, or season with some sea salt and black pepper.

3. Wrap fish with aluminum foil and place on a baking tray. Bake for 15 minutes. Serve hot.