Friday, August 13, 2010

Fresh Fish Friday

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.

5 comments:

  1. Oh, my that sounds delicious. I'm hungry now!

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  2. I'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.)

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  3. S: Great!
    AH: 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.

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  4. Glad AH asked about filleting. I'm a little scared of bones, but I really enjoy fish.

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  5. This post smells a bit fishy so I can't stay xcept 2 say I'm glad for the family miracle.

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