Fireplace Trout

• 1/2 cup olive oil, divided equally in two
• 3 big cloves garlic, halved lengthwise and sliced
• 4 fillets rainbow trout
• 18 teaspoon salt plus more for seasoning the fish
• 2 sprigs thyme

1. In a frying or saute pan, heat 1/4 cup olive oil until just warm.
2. Add the sliced garlic and 1/8 teaspoon salt.
3. Stir once or twice, and remove from the heat the instant it begins to color.
4. Lightly season the fish with salt on both sides.
5. Heat a very large cast-iron pan on top of a fireplace grate with only coals underneath it.
6. Once your hand feels warm over the pan, add 2 tablespoons olive oil and one sprig of thyme.
7. Then add two fillets, flesh side down.
8. Cook for 3 minutes, and using a metal spatula, turn each fillet onto the skin side and cook, 2-3 minutes, until flesh is just firm.
9. (The fish will continue cooking even when removed from the pan, so removing it a touch undercooked is wise.)
10. Keeping the two finished trout close to the fire, repeat with the next two.
11. When all are cooked, place, either side up, on a large platter or directly onto plates.
12. Warm the garlic in oil in the fire for a few seconds, then spoon evenly over all the fish.

olive oil, garlic, trout, salt, thyme

Taken from cooking.nytimes.com/recipes/1017142 (may not work)