Hiatus Broken

Well, it seems that I have not posted a thing since November of last year.  Now, don't get me wrong, I have been baking, since November, but it was a lot of things that I have found myself baking so often, that I never thought to take a picture, or really plan the process out.

Since I've excepted this job in Massachusetts, I've baked for faculty events, holiday parties, and for my gaming table, but it was all old hat.  Things I had done already for the blog.  That is until today.

Meet the Rainbow Trout.  Every Friday as I drive home form work, I hit a local seafood supplier, and every week they have had beautiful fresh trout.  They were literally staring me in the face every time I had gone in, so tonight, I felt adventurous.

I looked up different ways to prepare whole trout.  Many recipes used headless trout, or a cedar plank for grilling purposes.  Sadly we had to relieve ourselves of our grill (Think of the grilled desserts I could have blogged!), so grilling wasn't an option.  However, many also employed a spice rub to coat the inside of the fish.  I decided to give it a try.


In a small bowl, I combined 2 tsp of salt, 1 tsp of black pepper, 1 Tbsp of chili powder, and 1 tsp of Herbs de Provence (Sounds fancy, but it's really easy to make on your own).

I rinsed the trout, and set it on my baking sheet.  I coated the insides of both trout, and then stuffed them with lemon slices.

I made a side of roasted asparagus and red potatoes as well.

In a 350 degree oven, I baked all of the food stuffs for 20 minutes.

20 minutes later...

Oh man, you guys this was so tasty!  If you are feeling adventurous, I'd highly recommend trout.  And if the heads are too much for you, you can always ask your friendly fish monger to remove said head, of take it off yourself.  However, you'd be missing out on the cheek meat, which is super tasty.

Enjoy!