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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Amy Anton’s Rainbow Trout

Ingredients: 

4 rainbow trout fillets, butterflied
Salt and pepper
2 lemons, sliced
Olive oil
Fresh rosemary
Salsa verde

Salsa Verde
3 cloves garlic, minced
2 Tablespoons capers, chopped
1 lemon, zested and squeezed
2-4 Tablespoons red wine vinegar
½ cup olive oil
Sea salt
1 bunch parsley, chopped (2 cups)

Recipe directions: 

Heat the oven to 400. When it is hot, turn it to broil. Line a sheet pan with aluminum foil and a thin layer of cooking spray.

Open the trout like a book and drizzle olive oil inside them. Sprinkle salt and pepper inside, lay down lemon slices, and place the herbs on top. Close the trout and place them on the sheet pan.

Place the sheet pan in the middle of the oven and broil for 5 minutes. Check the fish to make sure they are not getting charred. If they are, turn off the broiler and cook for 3 minutes more, or just return to the oven to finish cooking. Check the thickest part of the fish for doneness. It should be firm to the touch. Serve with salsa verde. Serves 4.

Salsa Verde
In a medium bowl, whisk together the garlic, capers and lemon juice/zest. Whisk in the red wine vinegar. Slowly drizzle in the olive oil while whisking. Throw in a large pinch of sea salt, and then mix in the parsley. Taste! If it is too lemony, add a little salt and/or olive oil. This will keep for a week or so in the refrigerator.

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