1 (14 to 16 inch) trout or other fish
Butter
3 to 4 onions, sliced
Garlic salt to taste
Salt to taste
Black pepper to taste
1 to 1 1/2 oz. red wine (or more)
1 lemon

Place fish on large piece of well buttered heavy foil. Put 2 or 3 fresh onions inside and 1 outside. Sprinkle well with garlic salt, slat and pepper. Add wine. Squeeze lemon over fish. Drop the rind into the package. Carefully wrap fish in foil. (Spray foil with vegetable spray if cooking on grill.) Bake over hot coals or in a 450 degree oven for 30 minutes on one side. Turn and bake 15 more minutes. Open and enjoy!

Trout
Olive Oil or any cooking oil
Lemon or lime

Clean the fish. Score the fish to prevent it from curling and at
the same time cook it evenly. Brush both sides of the fish with
oil and grill each side for about 10-12 minutes. To serve, sprinkle
with lemon or lime juice. Garnish with tomatoes.


Sauce

1/2 pint single cream
1 Onion or several shallots
Olive oil
Parsley

Saute the onions or shallot in olive oil until golden. Add the
chopped parsley. Once the parsley has wilted, add the cream and
heat in low setting. Add the juice of one lemon or to taste.
Serve it with the trout.