For the trout in aluminum foil, first prepare all the ingredients. Wash and roughly chop the parsley, peel the shallots and garlic and cut them diagonally into very thin slices. Rinse the trout briefly with cold water and rub dry with kitchen roll. Wash the cocktail tomatoes. If the herbs are fresh, chop them finely.
Preheat the oven to 200 degrees. Next, season the inside of the trout with salt and pepper and stuff parsley into the belly cavities.
Place two pieces of aluminum foil on a baking sheet, each large enough to later completely cover and tightly seal the entire trout. Spread half of the shallots and garlic in the center of the foil pieces, leaving room for the fish on top. Salt and pepper the outside of the trout and place on the bed of shallots. Put the sliced butter on top and cover with plenty of herbs. Finally, place 6 cocktail tomatoes in a line on top of each trout.
Pull up the aluminum foil on all sides so that nothing can spill out the side when you pour in the wine. Pour in the wine and then fold the aluminum foil over the trout so that it forms a tight little packet at the bottom. Finally, squeeze the air out of the packet and finally crumple the edges tightly.
The trout will take 40 minutes – this sounds long, but the aluminum foil insulates to begin with – so it takes a while to bi