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.
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