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Thursday Fish: Tomato-Lemon Trout
Hey, Trout Undergrounders! The Chandlermeister tells me that it’s getting colder up your way, and yet you persist in fishing. Well, on the off chance that you actually catch something to eat, here’s a recipe I designed just for you:
Tomato-Lemon Trout
Gather together the following items:
Software:
- 1 Tablespoon extra-virgin olive oil
- 2 lb (1 kilo) frest trout filets, w/ skin on
- Kosher salt and freshly ground black pepper
- 1 large lemon, halved
- 6 oz tomato sauce or crushed tomatoes (I like the latter)
- 1/4 tsp fresh cayenne pepper powder (optional)
- 1/4 cup fresh chopped parsley
- 1 Tablespoon fresh thyme leaves (optional)
Hardware:
- Clear Pyrex baking dish, slightly larger than filets
- Aluminum foil to cover baking dish
Programming:
Heat your trusty-rusty bake-box to 350 deg F. Drizzle the oil over the bottom of the baking dish. Lay the filets in the baking dish, skin side down, and sprinkle with salt and pepper (to taste). (No, you don’t have to lick the filets now to taste the seasonings. I don’t care what Tom tells you.)
Take a half of the lemon and squeeze juice liberally over the fish. Thinly slice the other half into several decorative rounds; set aside. In a small bowl, mix together the tomato sauce, cayenne, parsley and thyme; save a little parsley for garnish, if you’d like. Pour the sauce over the fish, covering evenly.
Seal the baking dish with a foil cover and bake for 20-30 minutes, depending on the thickness of the filets. To tell if the filets are done, just peek inside the oven (not inside the foil!) and see if the juices are bubbly and clear.
To serve, carefully plate a filet and spoon over some of the pan sauce. Garnish with lemon slices and parsley. Accompany with a fresh green salad and a crisp white wine, like a Gewürtztraminer or a Liebfraumilch. (Sorry, Tom; Boone’s Farm doesn’t make those kinds of wine.)
That Otter Do It!
Enjoy the (Flaky Baked) Heat!
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