Rebecca Nielsen's Recipe

Whole Rainbow Trout with Lemon, Fennel and Shallots

Category: Fish

Serves/Makes: 2
Difficulty: 3
Prep/Cook Time: 25 minutes

Preheat Oven to Broil (525 degrees)

Ingredients:

2 1 1/4 pound fresh Rainbow Trout cleaned and butterflied (your fishmonger will do this)
2 T Olive Oil
2 large garlic cloves grated on a microplane
1 small fennel bulb sliced very thin (reserve 6 "sprigs" of the frawns (fennel tops)
1 large shallot sliced thin
4 slices of the center of a large lemon, cut in half
6 full sprigs of thyme
Kosher salt
Freshly ground black pepper
Cilantro leaves for garnish

Directions:

Pat both fish dry with paper towel. Brush 1 Tablespoon of the oil onto a parchment paper lined cookie sheet. Place fish onto parchment paper about 3 inches apart. Gently open fish without breaking the backbone and brush remaining tablespoon of oil onto both sides of the inside flesh of the fish. While still open, sprinkle both sides with kosher salt and pepper.

With fingers, rub grated garlic onto bottom piece of inside of fish. Then very neatly lay 4 halves of lemon slices into each fish, followed by slices of fennel and shallots. Lay three "sprigs" of fennel tops (frawns) and three sprigs of thyme in each fish. Gently press fish closed and sprinkle a little more salt onto skin.

Place cookie sheet onto oven rack closest to broiler (about 3 to 4 inches from fire). Bake for exactly 13 minutes. Fish should be white and opaque. Serve immediately using cilantro or parsley leaves for garnish.

When ready to eat, cut off head and gently open fish. Take a fork and lift the bone at the neck end and the whole bone structure should come out easily.

Cooks Notes: If you were afraid of cooking with whole fish, after trying this recipe you will be "hooked". A white fish is like a blank canvas. The meat soaks up what ever flavors you are using and this combination is a winner. By using a whole fish, you sandwich the ingredients in between the two fillets and the moisture and flavors are sealed in.