Wednesday, March 3, 2010
Baked Trout with Lemon and Paprika
Also in today's Globe!
Finding time to cook a fancy meal for company sometimes seems as likely as a celebrity chef showing up to fill in. If you can find boned and butterflied whole trout, which cook in a very short time, they make a beautiful presentation. Fill the cavities with lemon, thyme, and garlic and bake the fish inside foil packets to keep the flesh moist during baking. Serve with steamed potatoes sprinkled with parsley and black pepper.
1 teaspoon olive oil
4 whole boned trout, butterflied
Salt and pepper, to taste
1/2 teaspoon paprika
2 cloves garlic, thinly sliced
1 lemon, thinly sliced
8 sprigs fresh thyme
1/4 cup white wine
1. Have on hand a rimmed baking sheet. Set the oven at 350 degrees.
2. Cut 4 sheets of foil (each 16 inches long); line them up on the counter. Brush each piece of foil with olive oil. On the center of the foil, place 1 whole trout, skin side up; season with salt and pepper. Flip the fish over and season the flesh side with salt and pepper. Sprinkle with paprika.
3. Divide garlic and lemon slices among the fish. Top with thyme, dividing evenly. Sprinkle white wine over each. Fold one fillet over the other, closing up the trout.
4. Fold the foil up and around each fish, and make a seal on top. Set the packets on the baking sheet.
5. Bake for 10 minutes or until the fish is firm and opaque.