- 10 minutes
- 15 minutes
- In a mixing bowl, combine the tomato, olive oil, garlic powder, salt, pepper, and thyme.
- Make two pouches using layers of aluminum foil. Place one trout filet in each foil pouch and spoon the tomato mixture over the top of each filet.
- Tightly close each pouch and place on a baking sheet. Bake in a 425-degree oven for 15 minutes.
- Garnish with parsley and lemon zest if desired.