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High Sierra Rosemary Trout
submitted by: Paulette Kenyon

 

I cooked up a delicious trout recipe this week using some of that delicious trout we caught at Silver Lake. The special flavor created by the vegetables and herbs in this dish would probably even make "popcorn" trout taste good. Go for it!

  • 1 - 12" trout
  • 3 new red potatoes, thinly sliced
  • 1 large red onion, halved and sliced
  • 1/4 C julienne cut green bell pepper
  • 2-3 medium tomatoes, sliced thinly
  • 3 small sprigs fresh rosemary
  • 3 small cloves garlic, thinly sliced lengthwise
  • 1 Tablespoon olive oil
  • salt & pepper
Preheat oven to 375 degrees. Take a casserole dish large enough for 2 trout to lay flat in and coat the inside with the olive oil. Place a few slices of garlic inside the cavity of each trout. Also place some onion slices and a rosemary sprig into each trout.

Next, evenly distribute the potatoes, onion, pepper, and tomato slices in the casserole dish so that all the flavors will combine nicely. Break the final sprig of rosemary into smaller pieces and sprinkle in here and there. Also sprinkle in remaining garlic pieces. Follow with salt and pepper.

Season both sides of the trout with plenty of salt and pepper. Then, lay the trout over the potato mixture. Pull a few onion slices out of the mixture to lay across the tops of the fish. Cover casserole and bake in oven for 20-25 minutes until fish is done. Serves 2 happy piscatorial enthusiasts.

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