Parchment cooking means sealing the fish tightly in a parchment packet so it cooks in its own steam. Because the steam stays inside, the flesh cooks without drying out and all the aromas remain in the packet. Trout is well suited to this method: its thin skin allows steam to pass through and its flesh cooks quickly. When the packet is opened at the table, the thyme-and-lemon steam is the whole point of the method.
Set the oven to 200°C / 390°F. Rinse the cavities of the trout, scrape away the dark membrane, and pat the fish dry inside and out. Make one diagonal slash on each side of each fish, then season with salt and black pepper, working it into the cuts.
Place two lemon slices, two sprigs of thyme, and one sliced garlic clove in each fish. Do not pack the cavities too tightly; crowded filling prevents the steam from circulating.
Place each fish in the center of its own sheet of parchment paper and drizzle with olive oil. Arrange the halved cherry tomatoes alongside. Bring the long edges of the paper together over the fish and fold them over 2 times. Then fold the ends like a candy wrapper and tuck them underneath. The packet should be snug, with enough room to leave a handful of space inside.
Arrange the packets on a baking sheet with space between them and bake on the middle rack for 22 minutes. When the packets puff up like pillows, steam has built up inside; the puffing shows that the method is working.
Transfer the packets to plates and open them at the table, keeping your face away from the steam. The fish is cooked when the flesh visible at a back slash is opaque pink-white and separates easily from the bones. Sprinkle with chopped dill and spoon the liquid collected in the packet over the fish.
Fold the edges of the packet over several times to seal it completely; even one open edge lets steam escape and can cause the fish to fry inside the parchment.
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