Mum's pick this week is a simple rainbow trout stuffed with lemon and thyme. It's been super hot here and the less work in the kitchen for me, the better it is for everyone else. I couldn't get my hands on any rainbow trout after I checked supermarkets and local fish shops, so instead I opted for a snapper. 2 snappers in a week! Lucky us!
Lots of thyme and lemons for stuffing
Stuffed and tied with twine.
While the fish was in the oven, I made pan seared asparagus cous cous salad with sun dried tomatoes.
The final dish! Fish finished with lemon olive oil.
1 2-pound rainbow trout or red snapper, scaled, gutted and cleaned.
Kosher salt and freshly ground black pepper, to taste
3 sprigs thyme
2 sprigs flat-leaf parsley
1/2 lemon sliced into thin rounds
1/4 cup evoo
2 tbsp fresh lemon juice
Heat oven to 450F. Season the trout cavity with salt and pepper and stuff it with the thyme, parsley and lemon slices.
Using kitchen twine, tie the trout crosswisewith 2 lengths of twine, spacing them 2" apart.
Rub the trout with 1 tbsp of oil, then transfer to an aluminum foil-lined baking sheet.
Bake trout, turning once with a metal spatula, until cooked through and golden brown on the outside, about 15 minutes.
Meanwhile, whisk the remaining oil with the juice in a small bowl, and season with salt and pepper. remove the twine from the trout and cut away from the filets. Transfer the filets to serving plates and drizzle with sauce before serving.