Trout En Papillote
6 (6-ounce) trout filets
1/2 cup butter, softened and divided
1/4 cup fresh-squeezed lemon juice
1 teaspoon lemon pepper
1 teaspoon thyme leaves
Salt and freshly-ground black pepper, to taste
Granulated garlic to taste
12 pearl onions, peeled
6 garlic cloves 
1 cup thinly-sliced carrots

Preheat oven to 375 degrees F. 
Cut six (6) pieces (8” x 10”) parchment paper. Lay parchment paper pieces on a flat, clean surface and brush with softened butter.
Place one (1) trout filet on each piece of parchment paper and brush each trout filet with softened butter. 
Drizzle with lemon juice and then season with lemon pepper, thyme, salt, pepper, and granulated garlic, to taste. Top with onions, garlic cloves, and carrots. 
Enclose each prepared trout filet in the parchment paper by folding sides over the top of each trout fillet and vegetables. 
Set papillotes on a baking pan with 1-inch lip, seam side down, and bake approximately 20 minutes or until fish is cooked through and vegetables are tender. 

NOTE: Perfectly cooked fish is nearly opaque, should be very moist, and will flake easily with a fork. Fish that looks slightly dry is overcooked. Undercooked fish will look translucent and raw. If you have a digital meat thermometer, the internal temperature in the center of the fillet should reach 145ºF.
To serve, transfer papillotes to 6 serving plates and cut open with a sharp knife, and serve immediately.
Makes 6 servings.