rainbow trout

—elisha on April 21st, 2009
in

Summary

Yield
Source

emmanuelle

Prep Time45 minutes
Kind of Dishmain dishes
Tagsfish

Description

you can use pretty much any kind of fish for this - sea bream, bass, etc

Ingredients

  • 2 rainbow trout
  • 1 bunch of herbs (dill, etc)
  • 2 tbsp olive oil
  • 2 clv garlic
  • 2 ds salt, pepper
  • 1 fennel bulb (optional)
  • 1 lemon juice

Instructions

Preheat your oven to like 400F (200C).

Make sure the fish is cleaned, i.e. gutted so that there's a slice down its belly. Rinse them off good. Pat them dry with a paper towel or something.

Stuff the belly with herbs, olive oil (or butter), garlic, salt and pepper, and whatever else you can think of.

Put the fish on some aluminum foil. Douse with some oil, lemon, and white wine if you've got it, and more salt and pepper. You can add some chopped fennel around the fish if you want. Wrap it up, pop in the oven, and cook for 30 minutes. BILL VIOLA.

Comments

Submitted by ledge on April 23rd, 2009.

You beat me to it. Unsurprisingly. Haven't had this in ages, and also haven't visited my local fishmonger, time to kill those two fish with one stone.

If you wanna eat it without hassle or bones, simply slice it all the way down, and just above, the spine. Chop off the head and tail and the meat should then lift cleanly away.

Submitted by elisha on May 1st, 2009.

Yeah! Trout is awesome that way. The spine and bones just lift out.