TROUT

It's official.  I'm in love with trout.  2012 was the year I embraced my new affection, and the following recipe is top of the charts.

This gorgeously speckled fish isn't just a breeze to prepare, it's also incredibly tasty and has a green light from the sustainable seafood watch.  Good for the environment, good for your pocket book, and great for your plate.

Before we get down to the cooking and eating, let's relish in the beauty of this fish.  Some facts: trout is a freshwater fish that is closely related to salmon or char.  Although some species of trout (Lake Trout) live exclusively in fresh water, other species (Rainbow Trout) live at sea for a few years before returning to the fresh water to breed.  Neat.  There is a surprising number of species of trout, some even named for the lake they live in, such as Eagle Lake Trout from Lassen County, CA, a relative of the Rainbow Trout.  Each species tastes and looks different, a true expression of place.  Eat local. 

High in those fatty-acids, protein, Vitamins B6 and B12, trout offers a low calorie, low fat, nutritious meal that is far from flavorless and boring.  Eat that crispy skin for an Omega-3 boost and you'll feel downright indulgent.  And while my love for trout isn't because of health, it certainly doesn't hurt. 

Without further blathering, let's make dinner.   Of course you can get fancier, but the delicate flavor of the fish is most pronounced and extraordinary with this simple preparation.  Don't underestimate the power of a lemon and a sprig of parsley.  A favorite from 2012, a staple for life.

WHOLE ROASTED TROUT
 serves two

2 trout, gutted and cleaned
lemons
herbs
salt and pepper
olive oil

Preheat your oven to 425 degrees.  Rinse and pat dry the inside of your fish.  Season with salt and pepper.  Slice lemons into thin rounds.  Stuff trout with lemon and herbs (I most often use parsley, but thyme or rosemary work beautifully as well).  Lightly oil a baking sheet or casserole dish and the outer skin of the fish so as to avoid sticking.  

Bake for 12 - 15 minutes, or until the flesh of the fish is just flaking away from the backbone, the thickest part.  Turn on your broiler and slide fish under the flame for just a minute or two, until the top skin is browned and crispy.  It will start to bubble.  

Serve immediately with more lemon wedges and a simple salad of mixed greens.