- 4 whole trout, cleaned
- 4 T olive oil
- 2 t coarse salt
- 2 t black pepper
- Sprigs of fresh rosemary (optional)
- 2 lemons, sliced (optional)
- Garlic cloves (optional)
- All-purpose flour (for frying) (optional)
I have found that when you are cooking a special fish, the best way to showcase it is to focus on the fish’s natural flavor. This means using as little seasonings, herbs, or spices as possible.
When I make this trout, I only use salt and black pepper, and I serve it with lemons on the side for anyone who wants to squeeze some bright citrus juice on their fish. I do the same whenever I cook sardines, as well.