Easy fish with Hoja Santa (a.k.a. Hierba Santa in Oaxaca and Acuyo in Veracruz). Line a cookie sheet with the leaves and top with trout. Squeeze juice from 6 key limes over the fish and put the used limes in the fish cavity. Sprinkle with white onion rings and finally drizzle with olive oil. Top with more leaves. Bake at 350F for about 25 minutes. The fish stays moist and the clean up is a snap!
(if you are a skin eater, you won't love this technique. Otherwise perfect, I'd say).

Here's a snap of the plant from last summer, which is now leafless and sad.

(Note: this is an even easier variation on a dish I tried earlier last year.)