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I try to incorporate fish into my diet, but sometimes the whole thing can get a bit boring…fry it, bake it, broil it, poach it? After a while, seems to all taste the same.
The fish does need to marinate in the refrigerator for from 2 – 4 hours in order to absorb all the lovely herbs and lemon flavors.
Putting on my thinking cap, I thought that by infusing it with some aromatics, then doing a quick fry to brown the skin, and a quick finish in the oven might work… and it did. This Baked Aromatic Trout has such lovely flavor and texture. This dish could also be made with Brazino or whole sea bass; also eco-friendly fish.
I say 20 for the time, but that’s the active time. The fish does need to marinate in the refrigerator for from 2 – 4 hours in order to absorb all the lovely herbs and lemon flavors.
Place half the herbs and lemon slices in the bottom of a shallow patter or baking dish. Season the fish with salt and pepper, inside and out, drizzle 3 tablespoon of olive oil inside and out. Place the remaining herbs and lemon slices over the top of the fish and inside the cavity See Photo. Cover with plastic wrap and refrigerate for at least 2 hours and up to 6.
Preheat oven to 400º F. Remove the fish from the refrigerator; discard the herbs and lemon slices. Pat fish dry. Put flour on a shallow platter; season with salt and pepper; dredge the fish on both sides.
Heat the remaining 3 tablespoons olive oil in an ovenproof skillet large enough to hold the fish; when hot, add fish and brown on both sides. Place the skillet into the oven and bake, about 10 minutes or until the fish is cooked.
Drizzle with additional olive oil; top with chopped parsley and serve with lemon wedges, if desired.
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