Boat to Plate

My husband brought home fresh trout from his trip to Spinney Mountain Reservoir ya’ll - so boom, dinner is served! Use this recipe on just about any fish - I served it with goat cheese ‘smashed’ potatoes and grilled onion and zucchini.

-this fish was about 18”

-olive oil

-kosher salt

-fresh ground pepper

-seasoning: mixture of dried onion powder, garlic powder, ground red bell pepper, dried orange peel, dried parsley, bay leaf powder, dried thyme, dried basil, celery seed, dried lemon peel, oregano, mustard seed, cumin, coriander, cayenne, and rosemary

-minced garlic

-italian parsley

-lemon slices

-butter

Preheat oven to 350

Clean fish (anyone want a video on cleaning fish?)

Pat fish dry

Drizzle with olive oil

Salt and pepper fish liberally, add in seasoning (you can find something similar to this mix at Costco)

Add garlic, parsley, top with lemon slices and butter

Tent wrap fish to give it some space at the top

Put directly on rack in oven - bake for about 20-22 minutes or until cooked through