Trout Baked in Parchment Paper
Preheat oven to 200°C (approximately 400°F). Cut 4 pieces of parchment paper (or substitute aluminum foil) that are large enough to wrap trout fillets.
Heat clarified butter and drizzle on parchment paper pieces. Place a trout fillet in the middle of each piece.
Divide shallot and rosemary over the 4 fillets. Garnish with lemon slices. Mix together 4 tablespoons each lemon juice, olive oil, vermouth and water and drizzle over fillets. Season with coarse salt and pepper. Fold parchment paper edges together and crimp until fillets are firmly sealed. Moisten the tops of packages and place on a baking sheet. Bake about 25 minutes. To serve, carefully open parchment packages slightly (hot steam will escape) and place on plates.