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You may also place the foil covered fish over the grill at the campsite and check after 15 minutes (carefully flip foiled fish over 1/2 way through).
- 4 trout, gutted and scaled
- 1 small chopped onion
- 1/2 cup white wine
- 4 TBS fresh lemon juice
- 1/2 tsp crushed red pepper (optional)
- salt and pepper to taste
- lemon slices, garnish
PREHEAT oven to 400 degrees.
Spray each piece of foil with oil and place each trout in a piece large enough to wrap and seal it. Mix all of the ingredients together and place equal amounts over each fish and seal tightly. If you are cooking more trout, just double the other ingredients.
Place fillets on a baking pan and bake for 20 minutes or until the fillet easily flakes. Serve in foil so everyone has their own to enjoy.
Best Served with:
If you are camping, the best side dish would be foil-grilled potatoes. Just thinly slice up several potatoes and add chopped onion (and green pepper); mix well. Place in a large piece of foil and top with pats of butter. Salt and pepper to taste (I use seasoned salt). The potatoes will take a little longer than the trout, so you will want to start this first. Checkoften so they do not burn.
You may also slice up some French bread. Butter it on both sides and sprinkle with garlic powder. Grill the bread until golden brown and serve with the meal.
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