Source: dLife

Trout coated in a buttery, chive sauce and baked in packets.

Servings

1.5 tbsp Butter, unsalted
1 tsp fresh chives , chopped
0.75 tsp minced garlic
0.25 tsp fresh tarragon , chopped
0.12 tsp grated lemon rind
0.5 tsp kosher salt , divided
0.5 tsp black pepper , freshly ground, divided
4 trout fillet, raw , dressed (8-ounces each)
0.5 medium lemons , cut into 4 wedges

1 Put butter, chives, garlic, and tarragon in a microwave safe bowl and heat on high for 30 seconds. Mix in 1/4 teaspoon salt and 1/4 teaspoon pepper. Reserve.
2 Preheat oven to 425 degrees F.
3 Cut parchment paper into 4, 15 x 24 inch pieces. Fold in half crosswise. Draw a large heart half on each piece and cut the heart and open flat.
4 Lay fish on paper in the middle; squeeze lemon juice over each piece of fish. Coat fish with butter mixture and season with the rest of the salt and pepper. Secure edges of parchment around fish to make a package.
5 Arrange packages on a baking sheet and bake 12 minutes or until flaky. Cut open and serve.

Substitute fresh thyme or rosemary for tarragon for variety.