It’s ungodly hot here in New York today. The temperature earlier this afternoon was 99; now it’s down to 94. Luckily, I am not cooking tonight as we are going out to visit some friends for the evening. Instead, I’ll post the recipe for the meal I made on Monday, which was oven-roasted trout with potatoes. It’s a very simple meal with Tuscan roots that only takes a few ingredients and not much effort on your part. It does turn out a very delicious piece of fish with some simple, but tasty potatoes. Use a really good extra-virgin olive oil if you have one for this one; it will make a big difference in the flavor for the fish and the potatoes.
Oven-Roasted Trout with Potatoes
2 fresh rosemary sprigs (I didn’t use these, I used thyme sprigs instead. Michelle hates rosemary, I grow my own thyme and it works out just as well here)
2 garlic cloves, minced
Salt and ground white pepper, to taste
1 1/2 pounds new potatoes, peeled and thinly sliced
4 tablespoons extra-virgin olive oil
2 tablespoons butter, cut into small pieces
4 trout fillets
Preheat the oven to 375 degrees. Set aside 1 rosemary(or thyme) sprig and finely chop the leaves of the other. In a small bowl, combine the chopped rosemary and the garlic. Season generously with salt and white pepper.
Oil a large baking dish. Arrange half of the potato slices in rows on the bottom, slightly overlapping the slices and the rows. Sprinkle evenly with one-third of the garlic mixture, drizzle with 1 1/2 tablespoons of the olive oil and dot with 1 tablespoon of the butter. Layer with the remaining potato slices, then top with one-third of the garlic mixture, 1 1/2 tablespoons of the olive oil and the remaining 1 tablespoon of butter. Cover the dish and bake for 20 minutes. Uncover and continue baking until the potatoes are almost tender, about 20 minutes more.
Remove the dish from the oven and arrange the fish in a single layer on top of the potatoes. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining garlic mixture. Lay the rosemary (or thyme) sprig on top. Return to the oven and bake until the fillets are opaque throughout, about 10 minutes. Remove from the oven and let rest for 10 minutes before serving directly from the baking dish.
This recipe, which I got from Williams-Sonoma, was a big hit with the family. I made some sugar snap peas to along as a vegetable to round out the meal. Everyone liked it and said they would gladly east it again, so I’ll have to make sure to keep the recipe around for the summer.
Okay, it’s too hot to do any more today, so I am done. Tomorrow I am planning to make a flank steak with salsa verde, so hopefully it won’t be too hot to do it. Check back tomorrow to find out. Enjoy the rest of your day, try to stay cool, and enjoy your meal!