Trota in cartoccio

Trota in cartoccio is a traditional dish originating from Umbria. The dish is usually made with a combination of trout, garlic, rosemary, oregano, olive oil, salt, pepper, and thinly sliced lemon. The parchment paper is cut into the shape of a heart and it's brushed with olive oil. A trout fillet is arranged on the parchment paper, seasoned with salt and pepper, and then topped with garlic, rosemary sprigs, oregano, lemon slices, and a drizzle of olive oil. The parchment paper is folded over the fillet and sealed to make a pouch that's brushed with oil and baked in the oven. Once done, individual pouched are served to each diner and the paper is cut open with a sharp knife before the dish is enjoyed.