Do you guys have any idea of how much salmon I have eaten in my life? As a Norwegian salmon is one of those things you get served everywhere. Smoked, poached, grilled, cured......... OMG, I'm so over salmon. The only kind I do still enjoy is smoked salmon on my bagel. No, give me trout! Trout has this mild sweet fish taste, not oily like salmon at all. I always prepare it very simple, lemon and dill is the mayor companions. Enjoy!
serves 4
4 small wild trout, guttered and cleaned
salt
pepper
olive oil
2 lemons, sliced
1 small bunch of fresh dill, chopped
To serve:
1 cup olive oil
3 tablespoons lemon juice
2 tablespoons finely chopped dill
salt
pepper
roasted fingerling potatoes
- Heat oven to 350F, 180C.
- Wipe off the fish with paper towels and run both the inside and outside with salt and pepper.
- Drizzle a little olive oil in the cavity of the trout.
- Add 4-5 lemon slices and dill and place in a large baking dish thats been drizzled with oil.
- Drizzle the top with oil.
- Bake for about 18-22 minutes, all depends how big your fish is.
- Use a sharp knife to see if the meat falls of the bones, then it's ready.
- Mix together the ingredients for the oil and serve with fingerling potatoes.
TIP:
Photography by
Colin Cooke
Made it? Tell us about it–
