| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| Trout; whole or filleted | ||
| Garlic cloves | ||
| Salt and freshly ground black pepper | ||
| Extra virgin olive oil | ||
| Mixture of fresh herbs including parsley; basil, thyme; oregano, rosemary, marjoram; whatever | ||
| Lemons |
INSTRUCTIONS
From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi) Date: Wed, 23 Nov 1994 11:56:03 +0000 This is a simple way I like to prepare them which I think is delicious, although I don't usually fillet them....just clean/gut them etc...: Place the trout or fillets onto a large enough piece of foil to wrap in. Brush the foil with some virgin olive oil and brush the fish with some oil too. Season it with some salt and black pepper. Finely chop the herbs with the garlic to make a herb/garlic pesto and sprinkle over the trout to cover completely. Or, if using whole trout, stuff into the cavity. Lay a few thin slices of lemon over the top and wrap the foil tightly. Place in a baking dish and bake in the oven until done...this depends on the size of the fish so I don't know how long....it could take around 20 minutes or so on average. When cooked, remove from the foil, remove the lemon slices and drizzle some more olive oil over the top if you wish and serve with wedges of lemon. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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