For oven baked trout, gather 6 cleaned 1 pound whole trout, 1 cup plus 2 tablespoons dry white wine, 3 lemons (sliced crosswise), 1 cup plus 2 tablespoons olive oil and 12 cloves garlic. Also gather 12 sprigs each rosemary, mint, Italian parsley, marjoram or oregano. Bake fish in aluminum pouches at 375 degrees Fahrenheit for approximately 25 minutes.
First, make sure that each individual fish is cleaned and scaled, and pat them dry thoroughly both inside and out. Cut six pieces of aluminum foil into squares roughly 16 by 16 inches, and place one fish directly in the middle of each square. Rub each individual fish with olive oil, reserving some, and season them generously with salt and pepper. Place one sixth the lemons, garlic and herb sprigs inside each fish cavity.
Fold up the sides of each piece of foil so that it resembles an open bowl with the fish in the center. Drizzle in 2 tablespoons of the remaining olive oil in each bowl, along with 3 tablespoons each of the white wine. Seal each foil packet so that it is now airtight, and transfer them onto a waiting baking sheet and into the oven. After 20 to 25 minutes, inspect the trout inside a test packet to ensure the meat easily flakes with a fork. Serve in a recessed dish or bowl, so that extra juices do not escape.