On a flat surface, lay out two sheets of aluminum foil about 45cm long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the centre of the foil about 5cm apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
Place the packet on the barbecue and cook for 15 to 20 minutes, or until fish is cooked through.