Fish Out of Water

Baked rainbow trout, with chopped tomatoes and parsley

Trout, dusted with salt and pepper and drizzled with a bit of olive oil, sprinkled with chopped heirloom tomatoes, shallots and herbs and baked for 20 minutes at 350 F.

And of course it was caught yesterday. Lovely, fresh fish cooked simply. Can’t beat that.


  1. I grew up on trout we caught out of Oregon streams……….I’ve NEVER considered baking one, and now must try it……I probably Should WHILE our tomatoes are still coming in from the garden, eh?


  2. Mark —

    You can do that with any type of fish, not just trout. Lovely with cod, halibut or monkfish.

    One variation — Generously salt a fillet on both sides, cook in a cast-iron skillet with melted butter or olive oil until seared on both sides (about 5 minutes), then roast in the oven for an additional 6 to 8 minutes at 425 F. Fish is done when the center is opaque and the flesh flakes with a fork. Sprinkle with chopped fresh herbs prior to service.


What's your opinion?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

anna brones

writer + artist + activist

Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!


To live is to battle with trolls in the vaults of heart and brain. To write; this is to sit in judgment over one's Self. Henrik Ibsen

Joshi Daniel Photography

Images of People Photoblog

V 8 Mile

Traveling vegetarian

The Garum Factory

Great food, real life


my food, my travels, my cooking, my traditions


Tylers culinary blog


Hi I'm Ronelle. I am happy to invite you into my french kitchen at our farm, Coin Perdu in Corréze. Bienvenue!

Restaurant-ing through history

Exploring American restaurants over the centuries

Food Garden Kitchen

Gardening and Cooking in North Carolina

The Blog

The latest news on and the WordPress community.

Organic Gelly

-that stuff between your ears-

Photo Girl Travels

Taking the Road Less Traveled

Fats and Bird

Keep It Simple, Keep It Tasty

Catherine Cuisine

Gourmandise assumée, plaisir assuré...

%d bloggers like this: