Baked Trout with Lemon and Rosemary

Name: Baked Trout with Lemon and Rosemary
Yield: serves 4
Ingredients: 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

December 9, 2011

This recipe was born in the Smoky Mountains of Tennessee where, as kids, we went camping with our parents. We caught fresh trout, and Mama cooked them right up on the grill in foil packs. It was the best-tasting fish we’d ever had. If we’re making this over a campfire, we serve it on its own. At home, it goes well with green beans.

Recipe notes

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