All I can say is that when my son suggested we have trout for dinner and I said “why not!”, I did not think it would be this delicious!
There is nothing easier or faster that throwing a fish into the oven. I literally had this dish together in 10 minutes and a half hour later we were all chowing down!
This was memorable, not only because everyone around the table loved it equally, but it was such a physical thing to eat. We all had to tackle the fish to get to the succulent meat. Some removed the skin and bones, while others ate the skin and picked around the bones throughout the entire meal, forgoing knife and fork in some instances. I also cannot say enough about how well the cherry tomatoes went with the whole dish: totally yum!
It is definitely an easy thing to try especially if you are one of those people who has the dreaded fish-fear: it is kind of hard to mess this up, so go ahead and take the plunge!
*This is a great Blood Type A Diet recipe BUT omit the bacon and tomatoes*
You will need:
4 whole trout (heads removed or left on), about 1/2 to 3/4 lb each
bunch of mixed herbs, enough to generously stuff the 4 fish (any of the following three: oregano, thyme, sage, rosemary, flat-leaf parsley)
2 cups cherry tomatoes
4 strips of bacon – optional (*do not use bacon if making this a Blood Type A Diet Recipe*)
Sea salt for seasoning
3 or so tbls extra-virgin olive oil
Preheat oven 400*
1 – Rub about 2 tbs of oil in shallow roasting dish (or use two smaller dishes like I did). Divide the herb combination into 4 even bunches and stuff each fish. Season fish lightly with sea-salt and wrap in bacon, stretching and pulling it as tightly as you can over the fish.
*If not using bacon: season with salt and lightly drizzle about 1 tablespoon of oil over fish and rub all over.
2 – Scatter the tomatoes around the fish and place in preheated oven. Take out of oven after 15 minutes and carefully turn fish. Continue to cook for another 10 minutes until done.
3 – Take fish out and set oven rack close to the broiler and turn to high. Place fish under the broiler for about 1 minute and flip to do the other side. This will crisp up the bacon.
Serves as is, or, with a salad, a good crusty bread doused in olive oil, or rice and greens. I served our trout with basmati rice, sautéed spinach and garlic.