• Soak the corn husks in water to hydrate.
• Cut each 8-ounce trout filets in half, making four 4-ounce servings.
• Squeeze a small amount of lemon juice onto the trout; add a small sprinke of Kosher salt over each serving.
• Brush the trout with the herb rub.
• Top the trout with alternating slices of lemon and tomato; top each serving with a sprig of thyme.
• Carefully flip the trout over onto the corn husks so that the tomato/lemon/thyme are lying on the husk.
• Fold the husk over so that the trout is completely sealed inside; cover with a damp towel and reserve for service
• To finish, bake for 6-7 minutes in a 400 degree oven.

Directions - Herb Rub

• Mix the dry ingredients
• Mix the wet ingredients
• Mix the dry ingredients and wet ingredients 

Fresh Herb Rub
Recipe Nutrient Analysis: Single Serving

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