US farmed rainbow trout is a "best choice" according to the Monterey Aquarium's seafood watch. I picked up a four pack the other day, dived into a coupla Jamie Oliver recipes, and emerged with this:
Preheat oven to 475 (whaddya complaining about?! This is the coolest So Cal summer on record!)
Mince a bunch of thyme, mix with sea salt and olive oil and use to coat the interior and exterior of the fish. Lay in a baking dish.
Boil a pound of rinsed and trimmed string beans until tender. Drain. Set into another baking dish, coat with a tablespoon or two of olive oil, add cherry tomatoes if they're handy, salt, and pepper. Set 6-8 anchovy filets on top.
Bake for ten minutes or so. Half way through I stir up the green beans with tongs, making sure anchovy bits get every where. I turn over the trout, to be sure that both sides get a bit of the heat.
A small miracle: everyone in the family approved.
4 months ago
Oh, my that sounds delicious. I'm hungry now!
ReplyDeleteI'd like to try this. Where did you buy the trout? And when you say inside and out, did you have to fillet it? (I'm a dangerous cook without complete instructions.)
ReplyDeleteS: Great!
ReplyDeleteAH: Fish seem to be gutted and cleaned already at most spots--so you want rinse, dry, then season the already opened cavity, as well as the exterior. Believe it or not found 'em at Super King and was happy w/the quality--. Bake the fish until it pulls easily from the bone.
Glad AH asked about filleting. I'm a little scared of bones, but I really enjoy fish.
ReplyDeleteThis post smells a bit fishy so I can't stay xcept 2 say I'm glad for the family miracle.
ReplyDelete