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.

Reviews & Comments 3

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  • elgourmand 7 years ago
    Great. I'll stop by the village and get a string of medium sized reef fish to try this with. Do help this savage out and tell me what an eco-friendly fish is. RJ
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  • DetroitTokyo 7 years ago
    This looks delicious and something I'd like to share with my fisherman father, thank you.
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  • frankieanne 7 years ago
    Oh, how I love trout. That looks so fabulous.
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