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