My across-the-street neighbor, Andy, texted and asked if I'd like a couple trout that had been cleaned and ready to bake. Well, hey. . .does the Pope live in Rome? Do big bears. . . Yes, please and thank you! His next door neighbor Greg caught these a day or so ago.
I wasn't sure exactly what to do with these, so I took the lemon and dill Andy brought over with the fish and started by making a sauce for serving. Equal parts of mayonnaise and plain Greek yogurt to start. Lemon zest and a couple tablespoons of juice, lots of dill, parsley, finely chopped fresh onion and garlic, seasoned salt and lots of finely ground black pepper. I quick checked a recipe online, for timing information, then just did what I do best. . .I winged it.
The two trout I was given weighed 1.25# Here's what I did. Drizzle the fish inside and out, with EVOO and fresh lemon juice. Inside, put lemon slices and sprigs of fresh dill. Season with a good blend of fresh ground seasoning salt, and fresh ground black pepper, adding more lemon and dill to the skin side. Bake covered, at 400° for 15-20 minutes, or until the skin pulls away easily and the fish flakes when you touch it with a fork. Serve with rice pilaf, baked potato and vegetables or just sauté some while the fish cooks. Tomorrow I'll have the other one with steamed green beans.
Mmmmm, this was SO good! It's so nice to have fresh caught, garden-grown, gathered, or hunted food from the wild. . .Lin
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