Trout are wonderful, flavorful fish and this is a very low fat recipe, if you don’t serve the Trout with a big dollop of herb butter, as I am wont to do. This is a really simple recipe, with very little preparation time and about 15-20 minutes cooking time. I prefer to use fresh Trout, but you can use frozen, just turn the oven down a little and cook for longer. The way this cooks brings out all the flavors and creates a wonderful mélange of tastes; onion, lemon, parsley, wine and Trout. I am having this for dinner tonight; I just decided as I was typing this recipe out.

I like to serve this with rice, because I feel a strong potato taste takes away from the delicate flavor of the fish, but if you prefer sautéed potatoes are good also. Just season them with salt and pepper, nothing else. I also usually serve this with light vegetables, perhaps carrots red peppers, or squash. It’s a very light, very easy meal to do. In fact, I think this is just about the easiest recipe I have ever done. Comments welcome.

You will need:

Equipment:

• A roasting tin
• A sharp knife
• A cutting board
• A fish slice

Ingredients:

• 2 Trout medium size
• 1 small onion cut into rings
• 2 lemons
• dried mixed herbs
• 2 table spoons fresh parsley, chopped
• 4 oz white wine
• Olive oil
• 1 large bottle of wine (not for the fish)

For the Parsley butter:

• 3 oz butter
• 1 table spoon fresh Parsley, chopped

First open the wine, pour and sip. Chop the onion and lemon into slices. Now pour a little olive oil into the baking dish and wipe around with a paper towel. Wash the fish, dry and lay on the dish. Place alternating rings of lemon and onion inside the cavities of the fish. Sprinkle the thyme and parsley over the fish with a little salt and pepper. Heat the oven to a medium heat. Pour the white wine into the dish with another 4 oz of water. Place in the oven and bake for 15-20 minutes, until the eyes of the fish are cloudy. If you are using the butter as a sauce, chop the parsley finely and mix into the butter. Place a knob of butter on top of the fish to serve. ( I just can’t bring myself to do the low fat thing.) Serve with rice and light vegetables and some fresh French bread.

Bon Apetit!