Does December leave you hurried and harried? I know it's not just me. It can't just be me.
So, when a friend gave me cleaned, frozen trout that he had caught earlier in the year, I was excited for the quick and easy dinners I saw in my future. Really. Once these are defrosted, they are on the table in just about 30 minutes. It's perfect for a crazy weekday evening.
Ingredients serves 4
- 2 whole trout, cleaned and thawed if previously frozen
- freshly ground salt
- freshly ground pepper
- 6 to 8 cloves garlic, peeled and crushed
- 4 T soy sauce, divided
- 4 t toasted sesame sauce oil, divided
- juice from 2 organic lemons (I use Meyer lemon, but use what you have)
- lemon slices from organic lemons
- Also needed: parchment paper-lined baking sheet
Lay your fish on a parchment paper and preheat the oven to 425 degrees F. Sprinkle the inside cavity of the fish with salt and pepper. Place the crushed garlic and lemon slices inside. You can secure the fish with a toothpick or twine. I just folded it closed and placed it on the parchment paper-lined baking sheet.
Sprinkle the outside of the fish with salt and pepper. Drizzle 2 T soy sauce over each fish and, then, 2 t sesame oil. Place some lemon slices on the top and put sheet in the oven.
Roast for 20 to 25 minutes - until the flesh is opaque and the skin is browned and crisped. Serve hot. I served this with an Asian cabbage slaw and sautéed yellow squash. So easy!
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