Trout recipe



• 2 (12-ounce) boned rainbow trout, with head and tail

• 1 lime, very thinly sliced

• 1 bunch fresh dill, divided

• Salt and pepper

• 1 pound small red potatoes

• 4 tablespoons butter, divided

• 4 cloves garlic, sliced

• Juice of 1 lime

• 1 tablespoon water


Preheat oven to 500 degrees.

Line the belly cavity of each trout with lime slices and a few sprigs of dill; set the remaining dill aside. Arrange the lime and dill so they will not fall out of the cavities. Season the outside of the fish with salt and pepper, and reserve.

If the potatoes are larger than a golf ball, cut them into wedges. Place them in a medium pot with enough cold water to barely cover them. Add 1 tablespoon salt and bring to a boil. Immediately drain and allow the potatoes to air dry for a few minutes.

Melt 2 tablespoons of the butter with the garlic in a large ovenproof sauté pan over high heat. As the garlic begins to brown, add the potatoes and toss to coat with the butter. Allow the potatoes to sear in the pan until they begin to brown on one side.

Shake the pan to arrange the potatoes in a single layer — this will be the bed for the trout. Lay the stuffed trout on top of the potatoes and transfer to the oven. Roast until the trout is cooked through, about 12 minutes; check for doneness by gently lifting the belly flap to reveal the meat. If it is an even color all the way through, it is done.

For the lime butter, chop the remaining dill. Combine the lime juice and water in a small saucepan and bring to a boil. Remove from the heat and add the remaining 2 tablespoons butter, swirling the pan until it is all melted into the sauce. Season with salt and add the dill. Serve the butter on the side. Remove lime slices from fish before eating.

Makes two servings.

— Recipe from “For Cod and Country,” by Barton Seaver

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