Trout is a popular fish in a landlocked state like Tennessee. It’s fresh, easy, and quick to cook on a grill or in the oven. The presentation of a whole fish at home conjures up the rustic feel of a riverbank campout, and the burnt string used to lash together the lemon-and-dill-stuffed fish creates a real dinner-under-the-stars mood. Complete the faux angler’s mess with Oven Potatoes (page 167) and a green salad with your own smoked paprika vinaigrette.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
HEAT the oven to 500°F.
Step 2
RINSE the trout and pat dry, inside and out. Rub the cavity and skin with olive oil and sprinkle with salt and pepper to taste.
Step 3
LAY 3 or 4 lemon slices and a few dill sprigs in each fish cavity. To secure the lemon and dill, tie each fish three times, once in the middle and once at each end.
Step 4
PLACE the fish on a baking sheet and brush lightly with bottled smoke and olive oil.
Step 5
ROAST the fish for 10 to 15 minutes. To check for doneness, cut through the skin and into the meat on one fish. The white flesh should flake easily.
Step 6
CUT and remove the strings. Serve one fish per person with lemon wedges. The backbone is easy to lift out with a fork as you work through the fillets.
