This is an easy one. I like making this when there’s a beautiful trout sitting at the fishmonger waiting to be taken home and treated right.
With a nice piece of fish, I prefer to do as little as possible so that it shows just how tasty it can be. I know there are still a lot of people out there who don’t like fish, but I really think that a lot of times, that’s a case of mistaken identity. Badly-prepared fish can turn anyone off. That stinky smell of old fish turns me off just as fast as even the most ardent fish-hater. But a good piece fish… heaven.
This baked trout looks beautiful on a plate and whispers “elegance”, without much work on your part.
I served it with fresh steamed peas tossed in a tiny bit of butter, but if I’d had petit pois (little peas), I would have definitely used them. The butter is also optional!
On the Counter
4 trout filets, with skin
1 lemon, sliced
2 tbsp olive oil, divided
1 tbsp herbes de provence
(or a mix of dried thyme, rosemary, savory, basil, whichever you have)
kosher or ground rock salt
freshly ground black pepper
What to Do
Preheat oven to 350F/150C. Line a baking tray with foil and drizzle with 1 tbsp olive oil.
Pat the trout filets dry with a paper towel, then place them on the foil and season them, skin-side down, with salt and pepper. Let them sit for 3 minutes.
Drizzle them with the remaining tablespoon of olive oil, then top with the herbes de provence.
Lay the lemon slices atop the filets, and if there are any extras, along the sides of the fish.
Roast in the oven for 1o minutes, or until the fish is opaque and flakes easily.
I usually squish the lemon onto the fish with a fork. The lemon juice works really well with the trout and herbs.