ROASTED TROUT ON GREEN HERBS

ROASTED TROUT ON GREEN HERBS image

Number Of Ingredients 9

Serves 4
Good tasting extra-virgin olive oil
6 or 7 branches each of fresh thyme, parsley, oregano, basil sage and rosemary
4 whole scallions, coarse chopped
Salt and fresh ground black pepper
4 whole trout, rinsed inside and out and patted dry
4 cloves garlic, crushed
Juice of 1 lemon
1 large lemon cut into 4 wedges

Steps:

1. Preheat oven to 450°F. Lightly oil a large shallow roasting pan (a half sheet pan is ideal) and slip it empty onto the middle rack of the oven. As it heats, rinse the herbs and scallions, and dry them on paper towels. 2. Make three slashes into each side of the trout, not quite touching the bone. Rub a liberal amount of olive oil on the outside of the fish (including into the slashes) as well as into the cavity. Place a crushed garlic clove inside each trout. Salt and pepper the fish on both sides. 3. When ready to cook, scatter the herbs on the heated pan so they make a nest for the fish (they protect the fish from sticking to the pan). Lay the fish on top of thw herbs, not letting the fish touch. Roast 8 to 12 minutes, or until the fish is nearly opaque or white to the bone. Immediately remove from the oven. 4. With two metal spatulas, lift the trout with their beds of herbs onto a serving platter. Squeeze the lemon juice over them and garnish with the lemon wedges.