Ingredients:
  4 x 6 oz fresh Trout Fillets
  1 Tbsp Parsley, chopped
  1/4 cup dry White Wine
  2 Tbsp Butter
  1/3 cup Sour Cream
  1 Tbsp Onion, chopped
  1 pinch Chervil
  1/4 cup soft Bread Crumbs, buttered
  1 pinch Tarragon
  Salt and Pepper, to taste

Directions
Rinse fillets, pat dry with paper towels and sprinkle lightly with salt and pepper. Grease four pieces of heavy aluminum foil. Place a trout fillet on each. Melt butter and saute onion 2 minutes then add wine, parsley, chervil, and tarragon. Divide mixture evenly over each trout fillet. Wrap tightly and place foil packages on a raised rack in a greased baking pan. Bake at 450F for 15 minutes or until fish flakes easily with a fork. Carefully open packages and gently remove the fillets and toppings. Discard foil and any extra liquid. Remove the racks, discard any liquid remaining in the baking pan and return the fillets to the pan. Spread 1/4 of sour cream over each trout fillet and sprinkle with buttered bread crumbs. Broil until lightly browned. Serve baked trout with baked potatoes and your favorite dinner rolls. Serves 4.