From the Recipe Book: Grill It! Plank It! Wrap It! Smoke It!
4-8 small trout
1 pint cherry tomatoes, chopped
1 bunch fresh parsley
1 bunch fresh cilantro
1 bunch fresh mint
4 rosemary branches
Salt and pepper to taste
4 pre-soaked cherry grilling papers
Place papers on a flat surface and put fish in the middle, going with the grain. Salt and pepper fish both inside and out. Evenly distribute herbs and tomatoes among each wrap. Tuck herbs under and into fish. Fold papers with the grain and close, securing with a metal paper clip or heat-resistant band. Place filled papers on a baking sheet and bake in a preheated, 375 degree oven, or on a hot grill using indirect heat. Cook 15-25 minutes or until fish flakes in large chunks and is no longer opaque.