Baking trout in foil is an easy preparation method, using olive oil, fresh dill and lemon slices. Preheat the oven to 450 degrees Fahrenheit. Cut eight sheets of aluminum foil into squares 3 inches longer than the pieces of fish.
Coat the matte side of the foil with olive oil, and place a trout on each square with the skin-side down. Sprinkle salt and pepper on both sides, and open the trout flat. Place two lemon slices and two dill sprigs down the center of each, and fold the sides together. Drizzle 1/2 teaspoon olive oil on top of each fish.
Fold the foil loosely, crimping around the edges to make a sealed packet. Put them on a baking sheet, and bake for 10 minutes. Check one to see if the meat is opaque and pulls apart easily with a fork. Set each packet on a plate, and slice across the top to open it, staying out of the way of the steam. Take the fish out gently, and pour the juices from the packet over the fish. Sprinkle with tarragon, parsley or dill as desired.
Alternatively, broil the trout in a baking dish, skin side down, after marinating in a combination of spices and olive oil. After five minutes, the trout should be ready to take out of the oven.