Rosemary Lime Trout

4 Ruby Red Trout fillets
Salt and pepper to taste
2 shallots, thinly sliced
(1) 4-oz pkg fresh rosemary sprigs
1 large lime, thinly sliced

Preheat oven to 450°F. Season trout fillets with salt and pepper. Top fillets with shallot slices and sprigs of rosemary. Lay lime slices on two of the fillets. Top each of those fillets with the other two fillets, flesh sides together. Wrap in tightly sealed foil. Bake 10 to 12 minutes, turning packets over halfway through.

Makes 3 servings

Allergy Warning: Contains Fish

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