For a delicious fish dish, try this roasted trout recipe from chef Frank Stitt's "Bottega Favorita" cookbook. Serve with his Butter Bean-and-Mint Pilaf for an unforgettable dinner.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500 degrees with a rack set in upper third of oven.

    Advertisement
  • Generously butter a large rimmed baking sheet. Place trout on baking sheet skin-side down. Season cavity of each trout generously with salt and pepper; top each with 2 to 4 sprigs of dill and 3 lemon slices. Fold over to enclose the trout and season the skin with salt and pepper; brush lightly with butter. Transfer to oven; cook 4 to 5 minutes. Rotate pan and continue cooking until skin is crispy and golden brown and flesh is just opaque throughout, 4 to 5 minutes more.

  • Meanwhile, in a large bowl, toss watercress, radishes, feta, and walnuts with vinaigrette. Divide salad evenly between 4 plates. Transfer trout to plates and serve immediately with a dollop of creme fraiche.

Reviews (8)

9 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
03/04/2009
Kyocera - makes this and they should be online or any good kitchen store.
Rating: Unrated
03/04/2009
I made this last night - Whole Foods had deboned fillets vs. the whole fish. I simply salt and peppered both sides of the fish and placed the lemon and dill on the top. I used my bbq with a lodge grill pan - got that really hot and seared the trout skin side down. This was fantastic, light and good for you.
Rating: Unrated
03/02/2009
I can't find the mandoline at Williams-Sonoma.com. Is this an item that they only sell in their stores?
Advertisement
Rating: Unrated
03/01/2009
At Williams Sonoma : Hand Held Japonese ceramic blade mandoline that Martha was using on the show. Francaise
Rating: Unrated
03/01/2009
Williams-Sonoma carry a hand held Japonese ceramic mandoline like Martha was using. Francaise
Rating: Unrated
03/01/2009
Does anyone know where I can find the hand held mandolin that Martha was using when she sliced the radishes?
Advertisement
Rating: Unrated
02/28/2009
might be better over the grill
Rating: Unrated
02/28/2009
easy flavorful but not my fave - make sure the oven is pre-heated for at least 30 minutes - to really insure a steady high heat and yield the right level of crispness