Instructions: Preheat oven to 350 degrees. Season outside of trout with salt and pepper.

Sprinkle onion, basil, mushrooms and tomato over each trout; top with pieces of butter, squeeze juice from 1/2 a lemon over each and sprinkle with dill.

Carefully slide each trout into its own paper bag and tightly roll up the end of bag.

Place each of the bags on a sheet pan and bake in oven for 15 to 20 minutes.

Remove from oven, place each bag on a serving plate, slice bag open through center, and fold back sides.

Wine recommendation: sauvignon blanc

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