Rosemary Rainbow Trout

3 pounds whole drawn stream trout (8 oz each), cleaned1/2 teaspoon salt1/2 teaspoon ground black pepper6 sprigs fresh rosemary (1 sprig = 2 inch)1 medium lemon, cut into 6 wedges
  1. Place oven rack in center of oven. Preheat oven to 400°F. Cut 6 (15x10-inch) sheets of parchment paper; spray with cooking spray. Set aside.
  2. Sprinkle cavities of fish evenly with salt and pepper. Place 1 rosemary sprig in each cavity. Spray outsides of fish evenly with additional cooking spray. Place 1 fish in center of each prepared parchment sheet. Roll up; twist ends of parchment to seal. Place packets, at least 1 inch apart, directly on center oven rack.
  3. Bake 15 minutes, or until fish flakes easily when fork is inserted near backbone at thickest part of fish. Use scissors to cut each packet down center to open. Remove and discard fish skin. Serve fish with lemon wedges.