After doing some spring cleaning in the kitchen yesterday, scrubbing down/in everything & selecting items to give away, we had worked up quite the appetite. And this meal matched it perfectly. Simply in Season came through for us again, with a simple/quick to make meal that shone with a touch of decadence.
We tossed together a salad with a bunch of arugula, two sliced green onions, & the last remnants of a jar of Greek olives that had sat in the far back of our fridge entirely forgotten for 4-5 months. We also finished off two bottles of dressing which had about a tablespoon left but had been sitting in our fridge cluttering up the place. You get the picture...
For our two trout we simply put them in a casserole dish whole. Stuffed them with minced garlic & sliced lemon, also spreading lemon & garlic on the top. Then we brushed them with butter & baked them at 425 for fifteen minutes. Until they were flaky.
Amateur fish lovers that we are, we were amazed when we scooped the trout with a spatula and the heads & tails slipped right off to remain in the dish.
After dinner we picked what meat we could off the heads & tails to save with the small amount of remaining arugula. With lunch today we will have a salad fit for kings.
I am now smitten with trout.
Favorite Song (led to in a more or less direct way by my favorite radio station):
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