There is nothing better than freshly caught trout cooked over a campfire with a few simple herbs - but this recipe works fine on the barbecue too.
Delicious! I baked mine, as no grill or campfire was available, and still ended up with a melt-in-your mouth fish that was so good I even ate the skin, something I don't usually do. I'll definitely make this again! - 21 Oct 2008 (Review from Allrecipes USA and Canada)
We didn't have a whole trout, so I used two fillets and put them together, skin side out. This worked great. Also, didn't have fresh spices, so used dried and sprinkled it on the fish. Fish was flavorful but not overwhelming in flavor. - 17 Sep 2007 (Review from Allrecipes USA and Canada)
This was very good and the trout came out so moist it melted in our mouths. I did not add parsley or the chopped rosemary. I didn't want the rosemary to overkill. I seasoned with a little garlic salt and seasoned salt and the flavor was so good. - 30 Jul 2008 (Review from Allrecipes USA and Canada)