|Frozen rainbow trout/4 fresh brook trout, cleaned||24 Ounce (2 packages,12-oz each)|
|Butter||1⁄3 Cup (5.33 tbs)|
|White wine/Lemon juice||1⁄4 Cup (4 tbs)|
|Chopped parsley||3 Teaspoon|
|Chopped onion||3 Teaspoon|
|Sour cream||1 Tablespoon|
|Buttered crumbs||1 Tablespoon|
Wipe trout with a damp cloth inside and out, after removing tails and heads.
Sprinkle lightly with salt and pepper.
Cut heavy foil to make 8 oblong pieces about 8 x 6 inches.
On each of 4 foil pieces centre a fish, then cup the edges.
Heat together butter, wine, chopped vegetables and pinch or more each of the herbs.
Spoon over the fish.
Now cover with the remaining foil pieces and crimp the upper and lower edges together to seal out air.
Place on a cooky sheet and bake at 425F for about 12 to 15 minutes up to 25 minutes if using solid-frozen trout.
When cooked, gash each foil top and curl edges back.
Pour about 1 tablespoon sour cream on each fish, then sprinkle with crumbs and place under broiler until delicately browned.