BAKING THE TROUT CATCH!

Baking the fish is a more healthier way of cooking. I also feel like the fish has more flavor and if its flavorful then its going to be good. Its quick and easy so it doesn't require as much prep as grilling or smoking.

Prior to cooking, I like to salt the fish with Kosher salt and let it sit for 24 hrs. Making sure all the parts of the fish are salted well but not too much were the fish is sitting in salt only. The meat will turn a darker pink color, which is a good sign. Salting process, not only salts fish but causes the fish to develop a richer flavor.

THE RECIPE:

Ingredients:

Fish: 2 cleaned trout (w/head cut off)

1/2 cup of cooking white wine

2 tablespoons of melted unsalted butter

2 teaspoons of  Old Bay Seasoning
2 large cloves garlic, minced

1 tablespoon lemon juice

Dash of ground black pepper

Dash of Kosher salt

Sides: Baking potato, baked asparagus. 

DIRECTIONS:

1. Fish Prep: Gut and cut the head off the trout. Rinse under cold water. Use Kosher salt to salt the fish liberally and let it sit in the refrigerator for 24 hrs.

2. Pre-heat oven to 350 degrees F.

3. Tear off 2 sheets of aluminum foil this is 3-4 inches longer than the fish on both sides. Place on large baking sheet. 

4. Rinse the fish and pat dry. Then place on the individual pieces of foil.

5. Season all sides of fish with Old Bay Seasoning, black pepper, and Kosher salt.

6. Shape the foil into boat appearance, pinching the ends to keep the shape.

7. Mix together wine, butter, lemon juice, garlic. Pour half of the liquid mixture unto each fish.

8. Roll/ Pinch the remaining length of the foil forming a packet. 

9. Bake in oven at 350 F for 20-30 minutes, depending upon the size of the fish. 

10. Serve immediately with fully loaded baked potato and asparagus.

Best if eaten immediately, however tastes really good even if reheated within 24 hrs.