1 Tablespoon, 1 Large knife, 1 Small knife, 1 Cutting board, 1 Small bowl, 1 Aluminum foil, 1 Paper towel, 1 Garlic press, 1 Baking sheet
1 Rinse parsley, shake dry, pluck leaves and chop finely. Rinse lemon in hot water and wipe dry. Cut 4 slices from the lemon.
2 Rinse trout fillets and pat dry, then cut each in half crosswise and season with salt and pepper.
3 Peel garlic, pass through a garlic press and mix with the softened butter in a small bowl. Add parsley and stir to combine.
4 Cut 2 sheets of aluminum foil (each about 30 x 40 cm) (approximately 12 x 16 inches) and place on the work surface. Fold up the edges of the foil and place 2 pieces of trout on each sheet. Dot with the herb butter, dividing evenly. Top each with 2 slices of lemon.
5 Fold the long sides over the filling and fold edges several times to seal. Fold in short sides to enclose. Place the packets on a baking sheet and bake in preheated oven on the middle rack at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) until fish is cooked through, 8-10 minutes. Remove from oven and serve immediately.