This is great for all types of trout Sea trout included. It can be made in a kitchen oven or over the camp fire. As with all my recipes, I apologize for I don’t measure ingredients and I’m bad at spelling.
  • Trout fillets (Some people prefer to keep the head and body intact. If you do so just stuff the ingredients inside the body cavity after you gutted and cleaned the trout)
  • Lemons
  • Salt and Pepper
  • Fresh Dill
  • Extra Virgin Olive Oil
  • Heavy duty tin foil
  1. Start by tearing a piece of foil off twice the width of the foil. You’ll be making a bag out of it
  2. Brush some olive oil on the skin side of the fillets
  3. Lay the fillets on the tin foil. I recommend only putting two fillets per bag
  4. Season the fillets to taste with salt and pepper
  5. Leave the dill in tacked but gently roll it in your hands to “bruise” the herb. This allow more flavor get into the fish
  6. Lay a few stems on the trout but don’t completely cover it in dill
  7. Slice the lemons about a ¼’’ thick and lay them over the dill
  8. Brush some more olive oil over the lemons to prevent them from sticking

If cooking over a camp fire or on a grill…
  1. Fold over the second have off the tin foil and roll the unsecured sides to create a bag
  2. Lay the bag, lemons side down, on the grill over a medium heat fire. The flames shouldn’t be “licking” the bag .
  3. Allow the fish to cook for about 8-10 min
  4. Flip the bag and cook the skin side for 5-8 min

If cooking in a kitchen oven…
  1. Pre-heat the oven to 450
  2. Slide the bag in and bake for 12-15 min (20-25 min for a whole trout)