I decided to make a grand Saturday lunch out of it. So I marinated the fish with salt, pepper, parsley pieces, and lemon juices the first thing I got up. We don't have a pan/pot big enough to hold the whole fish and it is too pretty to be cut into pieces. So oven seems to be our only choice. Luckily it fits, but barely. I had to turn the fish into a 45 degree angle for it to get in.
This fish was roasted for about 30 minutes at 200C. According to some ten-minute rule, a one-inch thick (the thickest point) fish is supposed to be cooked for 10 minutes (5 minutes each side) and my trout was "definitely more than 2 inches" according to MM.
I also baked some potatoes and vegetable (asparagus, carrot and zucchini) to go with the fish. Here is a picture of how the fish like as soon as it got out of the oven.
Wow, that was really good--I decided to convert to a bear myself after my 1st bite!
Something I didn't notice even we had trout plenty of times before. Maybe just this type of cooking--it tastes a lot like salmon?!
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