If you are looking for a light and delicious meal over the holiday weekend, give this one a try. Truly lovely and when paired with a chilled Pinot Gris…heavenly!
- 6 x 6 oz. whole trout, skin on
- 1 tbsp. grape seed oil
- 1 lemon, cut in wedges
- micro greens for garnish
Preheat oven to 350 degrees. Blot fish dry with a paper towel and place on a parchment lined baking tray and rub gently with the oil. Bake in the middle of the oven for about 15 minutes until almost cooked through. You really want it a little rare as it will continue cooking once removed from the oven.
Peel off the skin from the fish and discard the head. Remove the fillets from the spine and place on a heated platter. Garnish with the micro greens and set the lemon wedges around the edge. Drizzle with a little of the lemon sauce. Pour remaining sauce in a bowl and let everyone add more (they will want to).
Lemon Caper Aioli
- 1 large garlic clove, smashed and finely minced
- 2 tbsp. grape seed oil
- 1 tsp. Dijon mustard
- 1/4 cup mayonnaise
- zest of half a lemon
- 2 tsp. capers, rinsed and drained
Place the garlic in a mini food processor and whirl. Gradually add the oil until a smooth paste has formed. Add the Dijon, lemon zest and mayonnaise and whirl to blend. Transfer to a small bowl and add the capers.
This may be served with baby spring vegetables and basmati rice. Truly a wonderful meal and, of course, the chilled Pinot Gris adds to the overall enjoyment.