Baked Trout

Steps

1. 1
   Heat the oven to 200°C. Rinse the trout inside and out, pat dry and season inside and out with the salt and pepper.
2. 2
   Mash the butter with the garlic and half the dill.
3. 3
   Tear off 4 sheets of foil large enough to wrap each fish loosely and brush the centres with the oil.
4. 4
   Lay a trout on each sheet, put a lemon slice and a spoonful of the garlic butter into each cavity, and spread the rest of the butter over the top with the remaining lemon slices.
5. 5
   Sprinkle each fish with the lemon juice and fold the foil into a loose, well-sealed parcel, leaving room above the fish for steam.
6. 6
   Set the parcels on a baking tray and bake for 20 minutes.
7. 7
   Open the parcels, minding the steam, and bake for 5 minutes more so the skin dries slightly. The trout is done when the dorsal fin pulls out easily.
8. 8
   Serve in the opened foil or slide onto plates, pour over the buttery juices and scatter with the remaining dill.