1. Preheat oven to 450 F. Cut 4 sheets aluminum foil into leaving a 3-inch border around the fish. Coat foil with olive oil and place trout, skin side down, on each square. Season both sides with salt and pepper. 2. In a bowl, combine the tomatoes, garlic and olive oil. Spoon over each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the foil together. Drizzle 1/2 teaspoon olive oil over each fish. 3. Make sure the trout is in the middle of each square and bring the foil up loosely around the fish, crimping the edges together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork. 4. Place each packet on a plate. Cut across the top to open it, taking care not to let the steam burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve with lemon wedges. Photo by James Tse