It's too warm and I'm still too bad a fisherman to catch any trout, so we went ahead and just bought some. These particular beauties are from Panama, where they are better at catching fish than I am. The recipe isn't much ado. We followed the Hugh Fearnley-Whittingstall family cookbook guidelines for baking fish - basically lemon, herbs, butter, and onions wrapped in foil.
These are about a half-pound each.
First I opened the fish and stuffed them.
Then I actually looked at the recipe and found that I was supposed to put everything on the foil before the fish so I started over.
Once properly assembled, I wrapped the fish up nice and secure.
Twenty minutes later the fish came out looking basically the same.
For some reason I plated it like this, so you can't see the flaky deliciousness inside.
But you can get an idea here with Georgie's serving.
The final touch is the lemon butter, which is simply the strained juice from cooking the fish. Actually I guess the final touch is the strawberry lavender gelato we are now eating. All in all, a good Saturday night meal.
These are about a half-pound each.
First I opened the fish and stuffed them.
Then I actually looked at the recipe and found that I was supposed to put everything on the foil before the fish so I started over.
Once properly assembled, I wrapped the fish up nice and secure.
Twenty minutes later the fish came out looking basically the same.
For some reason I plated it like this, so you can't see the flaky deliciousness inside.
But you can get an idea here with Georgie's serving.
The final touch is the lemon butter, which is simply the strained juice from cooking the fish. Actually I guess the final touch is the strawberry lavender gelato we are now eating. All in all, a good Saturday night meal.
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1 comment:
One of these days, every thing will come togather.
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