I’ve recently been obsessed with this blog/show called Perennial Plate that is all about sustainable food with awesome, very real footage of real authentic food sources (think chickens laying eggs, deer hunting, fishing and foraging) and amazing recipes. The whole show makes me want to get a chicken coop, some goats, a farm, a truffle pig and some camouflage, but instead I live in a 500 sq foot apartment in San Francisco, so I belong to a CSA and try really hard to seek out sustainable meat products.
Then the boyfriend started to get into fishing again, yippee!! This past weekend he and a friend took a trip out east to cast their rods for some lake fishing and even though it wasn’t bacon, the boyfriend brought home some very fresh rainbow trout. There is something amazing about how fresh fish can taste SO much better than anything thing else and this was no different. I’m not going to pretend that there is anything fancy about this recipe; it’s really simple but it’s all in the fish. Knowing where it came from and eating it right off the hook…doesn’t get much better than that!
1 fresh caught rainbow trout
3 Tbsp olive oil
2 garlic cloves
salt and pepper
fresh thyme and oregano (or other fresh herb sprigs)
1 Tbsp butter
1 c. brown rice
2 c. water
1/2 head of romaine lettuce
more olive oil
Cook Rice: add rice and water to rice cooker along with salt, turn on (I love rice cookers!)
Cook Fish: preheat the oven to 400 degrees, add oil to a 9×13 glass dish and spread around. Clean inside and outside of fish, removing the insides but leaving the heads on (adds to the presentation;). Season the outside and inside of the fish with salt and pepper and stuff the insides with slivers of garlic and sprigs of fresh herbs. top the fish with butter (cut into small pieces) and more fresh herbs. Place in the preheated oven and cook for 10-15min (flipping half way thru) until almost cooked. Turn the oven up to broil and cook for 2-3 more minutes until the fish is nice and browned.
Salad: Meanwhile, wash, dry and chop lettuce, dressing lightly with olive oil, lemon juice, salt and pepper
Serve the fish with the rice adding extra sauce from the cooking dish if desired. Salad on the side…simple yet oh so delicious!