Lemon pesto trout

May is a great time to enjoy some meals made of fish. Fish is great, fresh fish is better, but fish you caught yourself, earlier that day, are the best of all.

We do this recipe in the oven, so the heat can be regulated closely, but plan to try it in a campfire this year. Cooking fresh fish in the coals of a crackling fire is special, and May evenings are just cool enough the fire feels good. It’s also special to sit around a campfire and telling tales of the day, past camping/fishing trips and more. Eating fresh fish prepared this way makes the meal and evening really special.

Lemon pesto trout

Donna Mooneyhan developed this recipe as a quick and easy way to cook fresh trout. I scale the fish and remove the internals, leaving the head and tail attached, at least on larger, thicker trout.

If you’re cooking this with smaller trout, or the edges start to overly brown, make a tent of aluminum foil and place it over the pan. This will slow the browning.

INGREDIENTS:

• 1 or 2 large trout
• Garlic-flavored olive oil (regular, not extra virgin). Olive oil and garlic powder is a good substitute if garlic-flavored olive oil is difficult to find
• Avocado oil (olive oil will work)
• Basil pesto
• 1 or 2 lemons
• Salt and pepper to taste.
• Optional: Small sweet onion

PREPARATION:

1. Clean the fish by scaling and opening its body cavity to remove the internals. Leave the head and tail attached.
2. Brush inside the body cavity with garlic flavored olive oil.
3. Add a heaping teaspoon of basil pesto inside the body cavity and spread throughout the cavity.
4. If you are going to use onions, this is the time to add some inside the body cavity.
5. Place several lemon slices in the body cavity.
6. Preheat oven to 450.
7. Score the top side of the fish with 3-4 shallow cuts through the skin.
8. Brush avocado oil liberally on the top side skin. Olive oil is a reasonable substitute if you don’t have avocado oil.
9. Season the top side with salt and pepper (to personal taste). My preference is a fairly liberal dusting of pepper and minimal salt.
10. Add several lemon slices on the top side skin.
11. Bake for 15-20 minutes, paying attention not to dry the fish out.
12. Remove from oven and serve while still hot.

This serves well with roasted or steamed vegetables. I always enjoy salads, and this meal can be started with a green salad or lettuce wedge.  A slice of one of the many varieties of cream pies tops the meal off well.

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