Are you intimidated by cooking fish? I adore seafood but I don’t actually cook it that often, and even I am guilty of overestimating the effort and skill needed to cook it at home.
Take this recipe for whole roasted trout as an example of just how easy it can be. There is no scaling, no filleting, and – my personal favorite – no worry about it sticking to the pan. All that is needed is to surround it with seasoning and aromatics stick it in the oven and wait for it to be cooked.
If you are nervous about knowing when fish is done, don’t be shy about cutting into it. The texture of the fishy flesh will change as it is cooked and it will flake apart as you fork it. Try serving this recipe with a light green salad and some roast potatoes.
Whole Roasted Trout(serves 2)
Preheat your oven to 475F. In a small bowl, whisk together the Dijon mustard and the juice of half of the lemon, slowly whisk in the olive oil. Slice the remainder of the lemon thinly.
Rinse the trout and pat dry on the inside and outside. Sprinkle the outside and inside with salt and pepper. Brush with the lemon mixture on the inside and out. Inside of each fish, layer the lemon slices topped with the fresh dill, it may stick out somewhat. Place in a pan.
When the oven is hot, place the fish and bake for 12-15 minutes, depending on thickness. Remove, and enjoy. Beware of bones!