Baked Fresh Trout

Baked fresh whole trout

2 whole rainbow trout fish (about 1 pound each)

2 lemons

$ large sprigs fresh dill chopped

Sea salt

Pepper

Olive Oil

1/2 cup white wine optional

Preheat oven to 475 F ( if you wish to place the fish on a rack it will yield a crispier skin.)

Rinse the fish under cold water and pat dry. I took off the head (cutting behind the gills straight down) but you can leave the head on for a nicer table side presentation. .  I was multi tasking and used the head and some scallions ends and shrimp shells in the water to make a fish broth.

Slice one of the lemons in half and the other into rounds thinly.

Lightly sprinkle the cavities of the fish with salt,  pepper, and chopped fresh dill.and  then place half of the lemon slices inside on top of the salted/peppered cavity.

 Optional: pour white wine around fish.

Place on rack in the prepared pan. Sprinkle lightly with olive oil.  Spread dill sprigs over the skin and top with remaining lemon slices. Sprinkle lightly with paprika. Bake for 25 to 30 minutes at 375 degrees. 

TIPS:
Garnish with remaining lemon, cut into wedges, and a dill sprig.
If you roll the lemons first before cutting them they will produce more juice.
Leave heads on the fish ifyou are presenting  the whole fish on platter to guests.

 As always be your own Creative Dump Cook and change this recipe to what YOU have on hand