Roasted Trout

Caught in a trout pond in Denver at my sister Mary's cottage.


ROASTED TROUT

Raw Trout

Serving 6-8.


4                       1-1/2 lbs. Fresh trout, gutted
2     Bunches     Fresh thyme
2     Bunches     Fresh basil
5-7                    Scallions, cut in 1/8 inches
3 tablespoons    Olive oil
                          Salt and freshly ground black pepper
1 bunch.            Parsley
2                        Lemons, halted, 1/8 inches thick

1. Preheat your oven to 475 degrees F. 
2. Rub trout with olive oil, inside and out. Rub thyme, basil, scallions, salt and black pepper on the inside.
3. Cut off lemon slices. Place lemon and parley on outside skin of trout.  
4. Place trout in oven 10-15 minutes.



Finish Trout

Bones

WINE:

Saint Roch Les Vig Nes
Cotes de Provence
Vendange 2009

Wine Region: Provence, France
App: Cofes de Provenes

Very Good!!

I USE ONLY MY LEFT HAND !!!