- 4 Rainbow Trout fillets, butterflied
- Fresh Herbs
- Sliced Lemon
- Olive Oil
- Salt and Pepper
- Salsa Verde
Heat oven to 400. When hot, turn to broil.
Sprinkle salt and pepper inside trout and stuff with herbs and lemon. Pour a little olive oil in there too.
Place trout on sheet pan with aluminum foil and rub a little olive oil on the outside of the fish to prevent sticking.
Place sheet pan in middle of oven and broil for about 5 minutes. Check fish to make sure they are not getting charred. If so, turn off broiler and bake at 400 for 2-4 minutes more or just return to oven to finish cooking 2 minutes. Check thickest part of fish for doneness- should be firm to touch.
Serve with Salsa Verde (can be warmed)
- 1 bunch parsley, chopped (about 2 cups)
- 3 Cloves garlic, minced
- Kosher Salt
- 2 TB capers, chopped (optional)
- 1 Lemon, zested and squeezed – ¼ C.
- 2-4 TB. Red Wine Vinegar
- 1 anchovy filet, chopped (optional)
- ½ C olive oil
Smash the garlic, chop it, then mince with sea salt. Add the capers. Put in mixing bowl with lemon zest and lemon juice to sit and marinate while you chop up the herbs. You should have about 2 cups, but don’t sweat the amount really. Whisk in the red wine vinegar or whatever vinegar you have on hand, the anchovy fillet, and then slowly drizzle in the olive oil while whisking to emulsify. Throw in a large pinch of sea salt and then mix in the herbs. If you have basil or mint laying around, add that too. Taste. If it is too lemony, add salt and/or olive oil. Will keep for a week or so in the refrigerator.