On to the trout. This simple preparation is good for any light, delicate fish. I personally love the sweetness of trout and I prefer to highlight those flavors, rather than try to cover them up. Even better, it's done in less than 10 minutes, and is delicious to boot.
Broiled Lemon Trout
serves 2
2 rainbow trout fillets
2 Tbsp butter
4 thin slices of lemon
chopped fresh parsley
chopped fresh tarragon
sea salt
freshly ground pepper
Preheat your oven's broiler. Rinse fillets and dry well with paper towels. Sprinkle generously with salt and pepper, then toss the parsley and tarragon over each fillet. Dot with butter and lay the lemon slices over the top. Broil until golden brown in spots and the fish is opaque and flaky (about 5-7 minutes).
This fish is perfection served with Spring Succotash and Cherry Tomato Bruschetta, and it's also quite good cold, in chunks over a salad.
11 comments:
Molly is one of my favorite people, so "any friend of hers," blah blah.
As for the pictures, I have a very nice little camera, I'm blessed with perfect lighting in my kitchen (seriously, pictures taken anywhere else don't look near as good), and I use Picasa to edit and color-correct.
I am not making Easter dinner, we don't really do much for it, here. Depending on the size of your crowd, my "Tenderloin en Crosta" is excellent.
Thanks for stopping by!
Hey Mrs C, I dig the new design! Have been wondering if I should change my blog design too as I knwo some people hate the white text on black and find it hard to read. Or maybe it's just my posts they find hard to read!
Anyway, envy the good light in your kitchen. I get gray light here so all my piccies turns out dull and I end up having to mess with the camera like mad just to get some colour!
Your friend Suzanne did a good job by the way.
Thanks, Stephanie! The dark background/light text can be tough on rapidly aging people like me, but it's still worth it to read your writing!
I did luck out with the lighting. I think that the huge window coupled with flourescent lights right over the sink is the perfect combination. White dishes help, too.
Wow!
This looks and sounds fantastic!
Marianne,
Do you and Chris have any plans for Easter? I was just planning what to fix (besides the rack of lamb in the freezer) and wondered if you folks might want to join me. Give me a call: 615-846-6228
Kevin, what a kind offer! We have made plans to see Chris' sister and mother that afternoon and evening, so we are sadly unavailable. I am going to have to insist on a rain check though, okay?
I love the new design, but I miss being able to page down through your recent recipes!
Ellie--
The "previous posts" links are over on the right now, and the archives are on the left. On the main page, you should be able to scroll down and see the most recent entries, too. Or are you referring to something else? I tried to keep the good features, so let me know.
Marianne,
A rain-check for sure. Maybe we can get Stephanie and Matt to join us.
Oh, I see now! My work monitor is not big enough for the design, so they got pushed to the bottom of the page.
This looks simple... and delicious! Quite frankly, this looks simply delicious! I'm a new avid reader of the unemployed cook, Thanks for the great blogging that keeps us coming back!
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