Ingredients

  • 2 rainbow trout fillets
  • 1 tablespoon EVOO
  • 2 teaspoons garlic salt
  • 1 teaspoon ground black pepper
  • 1 jalapeno, sliced
  • 1 lemon, sliced

Directions

Preheat oven to 400°. Rinse fish and pat dry.

Rub fillets with EVOO, and season with garlic salt and pepper. Place each fillet on a large sheet of foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form packets. Place on a cookie sheet.

Bake in oven for 15-20 minutes.

Source

Servings/Yield