That seems dandy, but adding a little salt and tarragon sounds even better.

That's how I learned to cook it when I worked at the Broadmoor in Colorado Springs back in the 70's. But, when grilling, I open the foil after the trout is half done and gently remove the bones, then drizzle into the cavity a mixture of a little good olive oil, butter, salt and pepper and paprika the lemon slices and some fresh dill sprigs - tarragon sounds good, too. Wrap it back up and finish cooking - That makes a lovely presentation.

I am going to try Oregon Eric's version. Fresh Tarragon from the garden. Will let ya know.