The recipe for cooking the trout was simple: foil, lemon, and basil. It would have done well with a bit of olive oil or butter in the foil to bring out the flavor; it probably could have used some salt, in retrospect.
The fish had been cleaned but not filleted. I don't have the tools or the knowledge to fillet a trout, but some people have it down pat; this video from "battlebauble" on YouTube looks convincing. We ended up picking out the bones after it had been cooked.
The trout was from the Spring Valley Trout Farm in Dexter, and the boys were there as part of Summers-Knoll summer "Escape Camp".