Method
Clean the trout if required, remove the scales and fins. Wipe clean with kitchen paper. Season the inside of the trout with salt and pepper. Insert the herbs.
Cut four pieces of kitchen foil which are long enough to take the fish, plus an extra 3inch/7cm foil. Brush the foil with olive oil and place each trout in the centre. Use the olive oil to brush the outside of the fish. Season with salt and pepper before pouring a tablespoon of vermouth over each fish.
Pull the foil up to make a boat shape for the fish. Close the foil to totally enclose the fish. Place on a baking sheet and bake in a pre-heated oven at 450F/230C/Gas Mark 8 for 8 to 10 minutes. Check the fish is cooked at the thickest part. If cooked, the fish can be served in the foil with fresh vegetables.
