Monday, April 11, 2011

Roasted Trout with Herbs and Lemon

I've been wanting to cook more fish at home; my usual go-to is sake salmon which we make a lot and still quite enjoy, but I haven't made anything else in awhile. We eat whole fish at home a lot, but it's always cooked by my parents, either steamed or lightly pan-fried with Asian condiments and garnishes. Fish is actually one of the easiest proteins to prep and cook; you don't have to marinate it for a long time and it cooks really fast. It's great for a quick, healthy, weekday meal. Last night, I made roasted trout, based on the advice of M. Half hour before roasting, I washed two whole trout, about 2/3 lb each, put them in a pyrex baking dish, drizzled a little olive oil, salt, pepper and garlic salt on both sides, stuffed with some sprigs of thyme, lemon slices and chopped white onion and let it marinate for awhile. Then, roast at 400 degrees for 16-18 minutes, and the fish was perfectly done. Trout is a very nice fish, mild and very moist. For those unaccustomed to eating whole fish, the bones are relatively easy to navigate, so even K. was able to eat it all himself. Plus it's also sustainable, low in mercury, and relatively cheap ($2.99 per lb from Costco). I'll definitely be making trout again. In the future, I would also salt and pepper the inside of the fish as well, and probably use coarse sea salt on the outside as it was a touch underseasoned. We served it with leftover mango salsa from the weekend so it had plenty of flavor, but it should also be able to stand up on its own with just a squeeze of lemon juice. With a spinach salad and a cup of organic roasted pepper and tomato soup from Trader Joe's, it's a light and healthy spring meal.

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