Preheat the oven to 400°F (or 205°C).

Check the trout fillet for scales and remove any.

Line a large rimmed baking sheet with a large piece of aluminum foil. The foil piece should be slightly larger than the trout.

Place the trout on the aluminum foil. The skin side should face the foil.

Drizzle olive oil on both sides of the trout. Then sprinkle with salt and pepper. Slice the lemon into thin rounds and cover the fish with lemon slices, then the fresh sprigs of parsley.

Use the excess aluminum foil to wrap the trout and keep everything in place. Crimp the edges of the foil over each other to seal the packet closed.

Bake the trout for 10 to 20 minutes, depending on the size of your fillet.

After 10 minutes, take the baking sheet out and check the fish. Use a fork to gently prod the flesh in the thickest part of the fillet. It should be tender and flake easily when it is done cooking.

If your trout is fully cooked, it’s ready to serve. Otherwise, return the baking sheet to the oven and check in another 5 to 10 minutes.

Serve your trout by opening up the foil packet at the table and wowing your guests.