-
1
Preheat the oven to 450 degrees.
-
2
Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish.
-
3
If using lighter foil, make 4 double-thick squares.
-
4
Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square.
-
5
Season both sides with salt and pepper and open them out flat.
-
6
In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste.
-
7
Spoon over the middle of each trout.
-
8
Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together.
-
9
Drizzle 1/2 teaspoon olive oil over each fish.
-
10
Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet.
-
11
Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes.
-
12
The flesh should be opaque and pull apart easily when tested with a fork.
-
13
Place each packet on a plate.
-
14
Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you.
-
15
Gently remove the fish from the packet and pour the juices over.
-
16
Sprinkle with parsley or thyme and serve, passing the lemon wedges.
