Fresh Trout Stuffed With Olives And Thyme

  1. Preheat oven and a ceramic or glass casserole dish to 475 degrees. Put 2 cups of water in a second dish and place it in the oven as well (this will produce a nice humid environment and help maintain the moistest flesh possible). Rinse the fish well with cold water (don't forget to rinse out the cavity as well) and pat dry with a paper towel. Salt the inside of the cavity, and add the thyme, lemon wheels, and olives. I like to tie butcher's string around the fish to ensure that it loses as little moisture during the cooking process as possible.
  2. Place fish on the hot cooking dish, and bake for 10 to 15 minutes. Remove the fish when a meat thermometer inserted into the cavity reads 135 degrees.
  3. Place the fish on a cutting board and carefully remove string. Run a sharp knive down the backbone (about 1/3 of an inch deep), and peel back the skin with a fork (it should come off easily). The large piece of backmeat should come off easily by gently pulling at it with a fork (starting at the faint line which runs from the gills to the tail). Place meat on a warm plate. Using a fork you can then remove the meat from the ribs by gently pullin it up and away from the backbone.
  4. Serve with olives and thyme from the cavity.

trout, nicoise olives, thyme, lemon, salt

Taken from www.epicurious.com/recipes/member/views/fresh-trout-stuffed-with-olives-and-thyme-1229067 (may not work)

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