Baked Aromatic Trout
From sosousme 12 years ago
- 20 to make
- Serves 4
I love to incorporate fish into my diet, but sometimes the whole thing can get a bit boring...fry it, bake it, broil it, poach it. After a while, it all tastes the same. I thought by infusing some herbs on it, do a quick fry to brown the skin, then a finish in the oven might work. Read more ..and it did. This trout had such a lovely flavor and texture. I say 20 for the time, but that's the active time. With the sit around time, it's more like 4 hours and 20 :-) This dish could also be made with Brazino, Whole Sea Bass, or Tilapia; all eco-friendly fish. See less
Ingredients
- 2 large trout, cleaned and head removed if desired (I desire) shopping list
- 3 fresh bay leaves, torn shopping list
- 4 large sprigs fresh thyme shopping list
- 8 - 10 sprigs fresh Italian parsely shopping list
- 4 sprigs lemon verbena or basil, or both shopping list
- 1 lemon, halved and thinly sliced shopping list
- 9 tablespoons fruity extra virgin olive oil, plus more to drizzle (optional - the drizzle part, not the other part) shopping list
- salt and freshly ground pepper shopping list
- 1/4 cup flour, or as needed shopping list
- Chopped fresh Italian parsley, for garnish (optional) shopping list
- Fresh lemon wedges, (also optional) shopping list
How to make it
- Place half the herbs and lemon slices in the bottom of a shallow patter or baking dish. Season the fish with salt and pepper, inside and out, drizzle 3 tablespoon of olive oil inside and out. Place the remaining herbs and lemon slices over the top of the fish and inside the cavity See Photo. Cover with plastic wrap and refrigerate for at least 2 hours and up to 6.
- Preheat oven to 400 degrees F. Remove the fish from the refrigerator; discard the herbs and lemon slices. Pat fish dry. Put flour on a shallow platter; season with salt and pepper; dredge the fish on both sides.
- Heat the remaining 3 tablespoons olive oil in an ovenproof skillet large enough to hold the fish; when hot, add fish and brown on both sides. Place the skillet into the oven and bake, about 10 minutes or until the fish is cooked.
- Drizzle with additional olive oil; top with chopped parsley and serve with lemon wedges, if desired.
- Per Serving (I'm assuming they assume you are eating the skin, which I didn't but you could) 415 Calories; 34g Fat (5g Sat, 23g Mono, 4g Poly); 21g Protein; 6g Carbohydrate; trace Dietary Fiber; 57mg Cholesterol; 293mg Sodium.
People Who Like This Dish 3
- clbacon Birmingham, AL
- cooking202 Cumming, GA
- justlikemikey Nowhere, Us
- sosousme Santa Rosa, CA
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