Baked Trout with Lemon and Rosemary

• Four 12-ounce boned whole trout
• Salt and freshly ground black pepper to taste
• 4 tablespoons unsalted butter (1/2 stick), cut into 16 pieces
• 4 fresh rosemary branches
• 2 lemons, each cut crosswise into 8 slices

1. Preheat the oven to 400F.
2. Lay a 20-inch sheet of aluminum foil on a counter and place an open trout, skin side down, in the center.
3. Season the trout with salt and pepper.
4. Dot one side of the trout with 2 pieces of butter and top with 1 rosemary branch and 4 slices of lemon.
5. Top the lemon with 2 more pieces of butter.
6. Fold the other side of the trout over the filling.
7. Fold the edges of the foil up into a tent, tuck the ends under, and press down the edges to seal.
8. Repeat with the remaining trout.
9. Place the tents on a baking sheet and bake for 20 minutes.
10. Transfer the tents to four plates and open carefully.

trout, salt, unsalted butter, rosemary branches, lemons

Taken from www.epicurious.com/recipes/food/views/baked-trout-with-lemon-and-rosemary-378592 (may not work)