How to Cook Trout Fillets in Tin Foil

By: Kimberly Blough

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Trout is a mild white freshwater fish that is a cinch to prepare for even the pickiest palates. It's high in omega 3s and easy on the environment, making farmed U.S. trout a top choice for conscientious consumers, according to the Monterey Bay Aquarium's Seafood Watch List. Individual pouches of steamed trout in foil make a simple yet impressive dinner entree. Prepare them on the grill or in the oven.

Step 1

Preheat the oven to 450 degrees Fahrenheit or the grill to medium.

Step 2

Cut two pieces of foil per fillet, each cut bigger than the fish by at least 3 inches on all sides. If the fillet is very large, lay it diagonally across the foil and cut the foil to size.

Step 3

Brush one piece of foil with melted butter or oil. Center the fillet on the greased piece of foil.

Step 4

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Fold the edges of the foil up to create a bowl around the fillet. Drizzle the fish with olive oil or melted butter and seasonings of your choice. Scatter very thinly sliced vegetables and a tablespoon or two of white wine over the fish, if you like.

Step 5

Place the other piece of tin foil on top. Carefully roll and crimp the edges with your fingers all the way around to create a sealed pouch around the fish that will hold in the juices and steam as it cooks.

Step 6

Cook the fish on a baking sheet in the preheated oven for seven to 10 minutes. Alternatively, cook the sealed pouch on a medium-heat grill for the same amount of time.

Step 7

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Remove the pouches from the oven or grill. Handle the hot pouches carefully with oven mitts and a spatula, and open them using a fork or tongs to avoid burns. You may want to slit the top of the pouch with scissors or a knife to allow the steam to escape for a minute before opening.